Fustini's Oils and Vinegars
Creamy Steak Fettuccine

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Creamy Steak Fettuccine


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Creamy Steak Fettuccine



A great way to used leftover grilled steak! (skip step 2) adapted from delish.com


Step 1. 

Heat a large pot of salted water to boiling.  Cook pasta according to package directions until al dente, drain and set aside.  Reserve 1 cup of pasta water.

Step 2. 

Coat both sides of steak with oil and season generously with salt and pepper.  In a large skillet over medium-high heat, cook steak until your desired doneness, approx 4 minutes per side for medium-rare. Transfer to a plate and let rest for 10 minutes.

Step 3. 

In the same pan as the steak, add Pesto olive oil and then garlic and cook until fragrant, 1 minute.  Whisk in flour and cook 1-2 minutes.  Reduce heat to medium-low, add milk and simmer until thickened.  Add parsley, Parmesan and season with salt and pepper.  Add tomatoes and cook 2 minutes.

Step 4. 

Add cooked pasta to the sauce and toss to coat.  Add spinach and cook until wilted. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time.

Step 5. 

Plate noodles and sauce, top with sliced steak and drizzle with balsamic glaze.

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