Description
Indulge in flavorful Garlic Butter Steak Bites and Spicy Cajun Alfredo Twisted Pasta! Learn how to create this delicious dish that will elevate your cooking skills.
Ingredients
- 5 pounds (680 g) beef steak, cut into bite-sized cubes
- 3 tablespoon (45 ml) s vegetable oil
- 4 tablespoon (60 ml) s butter
- 4 cloves garlic, minced
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon (3 ml) red pepper flakes (optional , for heat)
- 12 ounce (340 g) s twisted pasta (rotini or fusilli recommended)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) freshly grated Parmesan cheese
- 2 tablespoon (30 ml) s Cajun seasoning
- 1 teaspoon (5 ml) garlic powder
- 1 tablespoon (15 ml) butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped
- Extra grated Parmesan cheese (optional )
Instructions
- Fill a big pot with plenty of salted water and bring it to a boil. Add the twisted pasta and cook it until it’s tender but still has a firm bite, as per the package directions. Save about half a cup of the pasta water for later before draining the pasta. Set the cooked pasta aside.
- While the pasta cooks, get the steak ready. Use paper towels to pat the steak cubes dry, which is important for a proper sear. Generously season the steak with salt, pepper, garlic powder, and smoked paprika, making sure every piece is evenly coated.
- Warm the vegetable oil in a large frying pan over medium-high heat until it shimmers but isn’t smoking. If needed, work in batches to prevent overcrowding, placing the seasoned steak cubes in a single layer in the hot pan. Let them cook without moving for 1-2 minutes to achieve a good sear, then use tongs to turn and brown them on all sides, which should take about 3-4 minutes for medium-rare to medium doneness. Take the seared steak out of the pan and place it on a plate, loosely covering it with foil to keep warm. Repeat with any remaining steak.
- In the same pan, with all the flavorful bits left from the steak, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until it’s fragrant and lightly golden, ensuring it doesn’t burn. If you’re adding red pepper flakes for heat, do so now.
- Pour the heavy cream into the pan with the garlic butter. Mix in the Cajun seasoning, garlic powder, and some salt and pepper to taste. Let the mixture simmer gently, stirring occasionally, for 3-4 minutes until it starts to thicken slightly. Lower the heat and gradually whisk in the Parmesan cheese until it’s fully melted, creating a smooth and creamy sauce.
- Add the drained pasta directly into the pan with the Cajun Alfredo sauce. Toss thoroughly to coat each piece of pasta in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until you achieve the desired consistency. Adjust the seasonings if necessary.
- Carefully mix the seared steak bites back into the skillet, along with any juices from the plate. Stir gently to combine everything, allowing the steak to heat through in the warm pasta and sauce for about 1-2 minutes. Avoid overcooking the steak at this point.
- Transfer the pasta and steak bites to a large serving dish or individual plates. Sprinkle generously with freshly chopped parsley for a pop of color and flavor. If desired, offer extra grated Parmesan cheese at the table. Serve immediately while hot and enjoy!
Notes
- Ensure the steak is dried thoroughly before seasoning to achieve a good sear and prevent it from becoming too moist.
- Adjust the amount of red pepper flakes to control the spiciness of the dish according to your preference.
- Whisk in the Parmesan cheese gradually into the sauce to avoid clumping and ensure a smooth consistency.
