This was simply marvelous - fancy dinner time!
I used petite sirloin steaks. Sirloin was what my original recipe called for, and petite sirloins fit better on my little George Foreman grill. I don't have an outside grill here at my condo. Feel free to substitute any kind of steak you like, and cook it however you like!
STEAK FETTUCCINE
Ingredients
1lb fettuccine
12-16oz sirloin steak (or whatever kind of steak you’d like)
Oil, salt and pepper for the steak, if that’s the way you like to cook it
2T butter
2 cloves garlic, minced
2T all purpose flour (if you are GF, do NOT use nut flour here!)
2C milk (or thereabouts, you’re making a roux)
1/2C grated or freshly shredded Parmesan
1 1/2C cherry tomatoes, halved
4C baby spinach
Fresh parsley, for garnish
(It called for a balsamic glaze, but I am NO GOOD at making balsamic glazes, so I skipped that.)
Cook your pasta, according to package instructions.
I am not going to tell you how to cook your steak. I am not the expert steak-cooker in my family! I toss them straight out of the package onto my little George Foreman grill, and take them off when they look done. I let them rest, cut one open to check for done-ness, and go from there. —> Not real great instructions, huh? Just cook your steaks however you like to do it!
Let the steaks rest. You’ll slice them later to go on top of the pasta.
Melt the butter in a large (LARGE) sauce pan. Add the garlic, sauté for a bit. Add the flour, stir around until it’s absorbed into the butter. Start adding your milk a little bit at a time; once it’s thickened, add a bit more milk, and so on until you’ve got a sauce. Add the Parmesan and tomatoes.
While your sauce is cooking, wilt the spinach in the microwave. My recipe said to do that in the saucepan, but let’s face it, there’s no saucepan in the world big enough to really wilt spinach except four leaves at a time. Fresh spinach just takes up too much room!
Get out a great big pasta serving bowl.
Toss your hot pasta with the wilted spinach and the sauce. Top with the parsley and a little bit of extra Parmesan. Add your steak slices. I tossed it a bit more; you can always serve with the steak nicely arranged on top, however you want.
Serving size: 6 to 8
[If I figured calories for this, I didn’t write them down to save them! I’ll make it again and edit for you. It was definitely worth making again!]
