Description

A savory, restaurant-style pasta dish combining juicy slices of seared steak, wilted spinach, and garlic butter sauce for an indulgent yet easy weeknight meal.

Ingredients

1 lb ribeye or sirloin steak, thinly sliced
12 oz pasta (penne, fettuccine, or spaghetti)
5 oz fresh baby spinach
3 garlic cloves, minced
2 tbsp olive oil, divided
2 tbsp butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes (optional)
Reserved pasta water (about 1 cup)

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Instructions

Season sliced steak with salt and pepper. Rinse and dry spinach.
Boil pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak slices in a single layer for 1-2 minutes per side. Transfer to a plate and cover loosely.
In the same skillet, lower heat and add remaining olive oil. Sauté minced garlic for 30 seconds until fragrant. Add butter and stir into a glossy sauce.
Add cooked pasta to skillet, tossing to coat in garlic butter. Stir in spinach and reserved pasta water gradually until spinach wilts and sauce is silky.
Return steak to the skillet. Toss everything together, then sprinkle with Parmesan and red pepper flakes (if using). Adjust seasoning to taste and serve hot.

Notes

Garnish with extra Parmesan, cracked black pepper, and chopped herbs like parsley or basil.
Serve with a green salad or crusty bread to soak up the sauce.
Try adding sautéed mushrooms or cherry tomatoes for variation.