Steak Linguine with Roasted Carrots and Parsley Recipe
A hearty and flavorful Steak Linguine featuring tender sirloin or ribeye steak pieces, roasted caramelized carrots, and a zesty cowboy butter sauce with garlic, lemon, and Dijon mustard. This dish is garnished with fresh parsley and Parmesan cheese for a perfect balance of savory and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz linguine
Steak and Seasonings
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- Salt and black pepper, to taste
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
Vegetables
- 2 cups carrots, sliced into thin sticks or coins
Fats and Sauces
- 3 tbsp olive oil (divided)
- 4 tbsp butter
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Other
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Roast Carrots: Preheat your oven to 425°F (220°C). Toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until they are tender and lightly caramelized.
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain the pasta and set it aside.
- Sear Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, paprika, garlic powder, and onion powder. Sear the steak for 2–3 minutes per side until it is browned and cooked to your desired doneness. Remove the steak from the skillet and set it aside.
- Make Cowboy Butter Sauce: In the same skillet, melt the butter along with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice, Dijon mustard, and red pepper flakes if using.
- Toss Pasta and Combine: Add the cooked linguine to the skillet, tossing it to coat well in the cowboy butter sauce. Return the cooked steak pieces and roasted carrots to the skillet and gently toss everything together to combine evenly.
- Finish and Garnish: Sprinkle the dish with grated Parmesan cheese and chopped fresh parsley. Toss lightly again and adjust seasoning with more salt and pepper if needed.
- Serve: Serve immediately while warm for the best flavor and texture.
Notes
- Use sirloin or ribeye steak for the best flavor and tenderness.
- Adjust the crushed red pepper flakes to control the heat level.
- Roasting the carrots brings out their natural sweetness and adds depth to the dish.
- Freshly grated Parmesan is preferred for best melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
Keywords: steak linguine, roasted carrots, cowboy butter sauce, garlic butter pasta, easy steak dinner, pasta with steak, roasted vegetables
