Creamy Fettuccine with Grilled Steak 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Steak:

2 ribeye steaks (or your preferred cut)

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

Salt & pepper to taste

Fresh parsley (for garnish)

For the Creamy Fettuccine:

8 oz fettuccine pasta

1 cup heavy cream

2 tbsp butter

2 tbsp Parmesan cheese (grated)

1 tsp garlic (minced)

1 tbsp fresh thyme (chopped)

Salt & pepper to taste

 

Instructions:

Prepare the Steak:

Heat a grill pan or outdoor grill to medium-high heat. Rub the steaks with olive oil and season generously with salt, pepper, garlic powder, and onion powder.

Grill the steaks for about 3-5 minutes per side, depending on your desired level of doneness.

Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

Cook the Fettuccine:

Cook the fettuccine pasta according to the package instructions. Drain and set aside.

Make the Creamy Sauce:

In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream, stirring constantly. Let it simmer for 3-5 minutes until it thickens slightly.

Stir in Parmesan cheese and fresh thyme. Season with salt and pepper to taste.

Combine:

Add the cooked fettuccine pasta to the pan and toss until well-coated with the creamy sauce.

Top with the grilled steak slices.

Serve:

Garnish with fresh parsley and enjoy your indulgent, Italian-inspired meal!

‍ Pro Tip: You can also add some sautéed mushrooms or a sprinkle of red pepper flakes for an extra kick!