• 12 ounces fettuccine
• Kosher salt
• 1 pound sirloin steak
• Freshly ground black pepper
• 2 Tbsp butter
• 2 garlic cloves, minced
• 2 Tbsp all-purpose flour
• 2 C milk
• 1 Tbsp freshly chopped parsley
• 1/2 C freshly grated Parmesan
• 1 1/2 C halved cherry tomatoes
• 2 C baby spinach
• Balsamic glaze for drizzling
Cook pasta according to package directions until al dente. Drain and set aside. Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak until desired doneness. Transfer to a plate to let rest, 10 minutes, then thinly slice. Make the alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes then add parsley and Parmesan. Add tomatoes and cook down 2 minutes. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted. Top with sliced steak and drizzle with balsamic glaze.
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