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Ingredients:
For the Pasta:
12 oz penne pasta
Salt for pasta water
For the Steak:
1 lb steak (sirloin, ribeye, or strip steak), cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
For the Vegetables:
2 cups broccoli florets
2 tablespoons water (for steaming)
For the Garlic Butter Sauce:
4 tablespoons unsalted butter
5 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup reserved pasta water
1/4 teaspoon Italian seasoning
For Garnish:
Extra Parmesan cheese
Fresh parsley, chopped
Crushed red pepper flakes (optional)
Fresh cracked black pepper
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Directions:
Cook the Pasta:Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually 10-12 minutes). Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
Season the Steak:Pat the steak pieces dry with paper towels. Season generously with salt, black pepper, and garlic powder on all sides. Let sit for 5 minutes to allow the seasoning to penetrate.
Sear the Steak:Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the steak pieces in a single layer, working in batches if needed to avoid overcrowding. Sear for 2-3 minutes per side until a beautiful golden-brown crust forms and the steak is cooked to your desired doneness (medium-rare to medium works best). Remove the steak from the skillet and set aside on a plate.
Cook the Broccoli:In the same skillet, add the broccoli florets and 2 tablespoons of water. Cover with a lid and steam for 3-4 minutes until the broccoli is bright green and crisp-tender. Remove the lid and let any remaining water evaporate. Transfer the broccoli to the plate with the steak.
Make the Garlic Butter Sauce:Lower the heat to medium. Add the butter to the skillet, allowing it to melt and foam slightly. Add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden but not burnt. The butter should be infused with rich garlic flavor.
Combine Everything:Return the cooked steak and broccoli to the skillet. Add the drained penne pasta and toss everything together gently. Pour in the reserved pasta water to help create a silky sauce that coats the pasta. Sprinkle the Parmesan cheese and Italian seasoning over the top, tossing continuously until the cheese melts and everything is well combined in a glossy, buttery coating.
Final Touches:Taste and adjust seasoning with additional salt and pepper if needed. The dish should be rich, garlicky, and perfectly balanced.
Serve:Transfer to serving plates or a large platter. Garnish generously with extra grated Parmesan cheese, freshly chopped parsley, crushed red pepper flakes, and fresh cracked black pepper. Serve immediately while hot and enjoy the incredible combination of tender steak, crisp broccoli, and buttery pasta!
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: ~520 kcal per serving
Servings: 4 servings
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