Ingredients
→ Main Ingredients
Sirloin steak, cubed
Olive oil
Unsalted butter
Fresh garlic, minced
Garlic powder
Smoked paprika
Salt
Black pepper
Red pepper flakes
Twisted pasta such as rotini or fusilli
Heavy cream
Parmesan cheese, freshly grated
Cajun seasoning
Fresh parsley, chopped
Steps
Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until al dente, about 8 to 10 minutes. Reserve half a cup of pasta water before draining.
Toss the cubed sirloin with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear steak cubes for about two minutes without moving. Turn to brown each side evenly, then remove from the skillet to rest.
Reduce heat to medium. Add butter to the skillet, scraping any browned bits. Stir in minced garlic and cook for 1-2 minutes until golden and fragrant.
Pour heavy cream into the skillet. Stir in Cajun seasoning, garlic powder, salt, and pepper. Simmer for 3-4 minutes until slightly thickened. Mix in Parmesan cheese off the heat until the sauce is creamy.
Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water to adjust consistency.
Return the cooked steak to the skillet, mixing to warm it through and coat in the sauce. Garnish with fresh parsley and serve immediately.
Tips
- Reserve some pasta water for adjusting sauce consistency.
- Full-fat ingredients yield the creamiest sauce.
- Pat the steak dry with paper towels before searing for a better crust.
- Cajun seasoning blends vary in salt and spice, so adjust accordingly.
Required Tools
- Large pot
- Large skillet
- Tongs
- Wooden spoon