Cowboy Butter Steak Linguine with Roasted Carrots & Parsley
This dish features tender steak and linguine tossed in a buttery sauce, complemented by roasted carrots and fresh parsley.
Equipment
- Pot
- Skillet
Ingredients
Pasta
- 12 oz linguine
Steak
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Carrots
- 2 cups carrots, sliced into thin sticks or coins
Butter Sauce
- 3 tablespoon olive oil (divided)
- 4 tablespoon butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak pieces and season with salt and pepper. Cook until browned and cooked to your liking. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and the carrots. Sauté until the carrots are tender, about 5-7 minutes.
- Add the garlic, butter, lemon juice, paprika, garlic powder, onion powder, red pepper flakes, and Dijon mustard. Stir until melted and combined.
- Return the steak to the skillet and add the cooked linguine. Toss until the pasta is well coated with the sauce.
- Serve hot, topped with grated Parmesan cheese and chopped parsley.
Notes
You can adjust the seasoning to your taste. Add more garlic or spices for extra flavor.