Steak Pasta featuring pan-seared steak, sun-dried tomatoes, and spinach smothered in an irresistibly creamy, Gouda cheese sauce, served over Farfalle pasta!
- ½ lb Farfalle Pasta
- 4 Tbsp canola oil, separated
- 10-16 oz Sirloin or Ribeye Steak
- Red Onion largely diced
- 2 Cloves of Garlic minced
- 10 Sun Dried Tomatoes packed in oil, minced
- 2 Tbsp Flour
- 2½ c Whole Milk warmed in microwave for 1-2 minutes
- 1½ c Gouda or Smoked Gouda Cheese freshly grated
- 2 c Baby Spinach Leaves roughly chopped
- ½ tsp Red Pepper Flakes
- Kosher Salt and Black Pepper
Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over high heat. Once the oil has come to temperature, sear the steak for 4 1/2-5 minutes on the first side, turn, and sear for 4 minutes more. Remove from the skillet and set aside.
Add the remaining oil to the pan, followed by the onion, and sauté until translucent. Stir in garlic and sundried tomatoes, and sauté for 30 seconds to 1 minute until the garlic has softened.
Sprinkle flour over vegetables and stir until mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Lower temperature to medium-low and allow to lightly simmer for 5 minutes or until raw flour flavor has completely dissipated, and the sauce has thickened slightly.
Add the cheese, 1 tsp kosher salt, ½ tsp black pepper and a pinch of red pepper flakes, and stir until cheese is melted. Add spinach in three additions, stirring just until wilted.
Slice the beef into strips cutting against the grain. Add steak to the sauce, serve over Farfalle, and enjoy!
*Alternatively, in a cast iron skillet with 1 tbsp unsalted butter and 1 tbsp canola oil, sear 10 oz Ribeye over medium-high until cooked to desired doneness.