Description
Juicy steak bites seared to perfection, tossed with plump shell pasta and a creamy garlic butter Alfredo sauce. A rich, satisfying dish that balances crispiness, tenderness, and velvety richness for a comfort meal with gourmet flair.
Ingredients
1 1/2 lbs skirt steak, cut into 1-inch cubes
12 oz shell pasta
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream (or whole milk for a lighter option)
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Toast shell pasta in the oven for 10 minutes to enhance nuttiness, then reduce temperature to 375°F
In a large skillet, heat 1 tbsp butter over medium-high heat. Sear steak cubes in batches until browned, 2-3 minutes per side. Set aside
In the same skillet, add remaining 3 tbsp butter. Sauté garlic until fragrant, about 30 seconds
Whisk in heavy cream and bring to a gentle simmer. Stir in Parmesan until sauce thickens, 2-3 minutes
Return seared steak to the pan and toss to coat. Add toasted shell pasta and stir to combine
Sprinkle with Italian seasoning, salt, and pepper. Garnish with parsley before serving
Notes
For a dairy-free option, substitute vegan butter and nutritional yeast for Parmesan
Steak can be substituted with thick-cut chicken or halal-approved ground meat
Leftovers store well in the refrigerator for 3 days