Description
A bold and hearty pasta dish featuring juicy steak, tender broccoli, and linguine tossed in a rich cowboy butter sauce with garlic, herbs, and a hint of spice for a satisfying and flavorful meal.
Ingredients
- 12 oz steak (sirloin, ribeye, or flank), sliced
- 10 oz linguine pasta
- 2 cups broccoli florets
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Cook linguine in salted water according to package instructions.
- Add broccoli florets to the pasta during the last 3 to 4 minutes of cooking.
- Drain and set aside.
- Heat olive oil in a large pan over medium-high heat.
- Season steak with salt, pepper, and paprika.
- Cook steak until browned and cooked to desired doneness.
- Remove steak from pan, let rest, then slice into strips.
- Reduce heat and add butter to the same pan.
- Add garlic and cook until fragrant.
- Stir in lemon juice, Dijon mustard, red pepper flakes, and parsley to form the sauce.
- Return steak to the pan along with cooked linguine and broccoli.
- Toss everything together until well coated.
- Taste and adjust seasoning as needed.
- Serve warm topped with parmesan cheese if desired.
Notes
- Slice steak against the grain for maximum tenderness.
- Adjust red pepper flakes for desired spice level.
- Frozen broccoli can be used and added directly to the pasta water.
- Use whole wheat or gluten-free pasta if preferred.
- Add mushrooms or cherry tomatoes for extra flavor.
- A splash of cream or extra butter makes the sauce richer.
- Reheat with a bit of water or broth to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
