Recipe courtesy of Kardea Brown
Creamy Leek and Steak Pasta
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- Level: Easy
- Total: 2 hr 25 min (includes marinating time)
- Active: 50 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 913
- Total Fat
- 53 g
- Saturated Fat
- 27 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 37 g
- Cholesterol
- 174 mg
- Sodium
- 903 mg
My creamy steak pasta is elegant enough to serve at a dinner party and simple enough for an easy weeknight meal. Sweet caramelized leeks become the base for this light and creamy sauce. Savory marinated skirt steak, thinly sliced against the grain, rounds out this one-pan wonder that everyone will love!
- Level: Easy
- Total: 2 hr 25 min (includes marinating time)
- Active: 50 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 913
- Total Fat
- 53 g
- Saturated Fat
- 27 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 37 g
- Cholesterol
- 174 mg
- Sodium
- 903 mg
Ingredients
House Seasoning:
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Directions
- Combine the skirt steak with the soy sauce, Worcestershire sauce, House Seasoning and 1 tablespoon canola oil. Let marinade for 1 to 3 hours in the refrigerator. Remove the steak and allow it to come to room temperature for 30 minutes before cooking.
- Bring a large pot of water to a boil for the pasta. Season generously with salt and cook the pasta according to the package instructions for al dente. Reserve 1/2 cup starchy pasta water, then strain the pasta.
- Heat a large cast-iron skillet over medium-high heat. Add the remaining tablespoon canola oil, then cook the steaks until the desired doneness, 2 to 3 minutes per side. Remove from the skillet and allow to rest. Reduce the heat to medium and melt in the butter. Add the leeks and sauté until lightly browned, 6 to 7 minutes. Add the garlic and cook until fragrant, another 30 seconds. Deglaze with the wine and scrape up any browned bits on the bottom of the skillet. Reduce the wine by half, then add the beef broth. Bring to a simmer, then add the cream. Cook to reduce, adding the pepper and nutmeg, until the sauce is thickened and reduced by half. Add the drained rigatoni. Toss to thoroughly coat, then add the lemon zest, juice and parsley. Add the reserved pasta water as needed if the sauce gets too thick.
- Slice the steak on a bias, thinly against the grain, and arrange on top of the pasta.
House Seasoning:
Yield:
5 tablespoons
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 1 month.
