Garlic Butter Steak Bites & Cajun Alfredo Pasta (Print Version)

# Ingredients:

→ For the Steak Bites

01 - 1.5 pounds sirloin steak, cut into bite-sized cubes
02 - 3 tablespoons olive oil
03 - 4 tablespoons butter
04 - 4 cloves garlic, minced
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - Salt and freshly ground black pepper, to taste
08 - 1/2 teaspoon red pepper flakes (optional, for heat)

→ For the Cajun Alfredo Pasta

09 - 12 ounces twisted pasta (rotini or fusilli recommended)
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tablespoons Cajun seasoning
13 - 1 teaspoon garlic powder
14 - 1 tablespoon butter
15 - Salt and freshly ground black pepper, to taste

→ For Garnish

16 - Fresh parsley, chopped
17 - Extra grated Parmesan cheese (optional)

# Instructions:

01 - Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente (tender but still firm to the bite). Before draining, reserve about 1/2 cup of the pasta cooking water to use later if needed. Drain the pasta and set aside.
02 - While the pasta is cooking, prepare the steak. Pat the cubed steak dry with paper towels - this is crucial for achieving a good sear. Season the steak generously with salt, pepper, garlic powder, and smoked paprika, tossing to coat all sides evenly.
03 - Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches if necessary to avoid overcrowding, add the seasoned steak cubes to the hot skillet in a single layer. Let them cook undisturbed for 1-2 minutes to develop a good sear, then use tongs to turn them and brown all sides. This should take about 3-4 minutes total for medium-rare to medium doneness. Remove the seared steak bites from the skillet and set aside on a plate, tented loosely with foil to keep warm. Repeat with any remaining steak.
04 - In the same skillet with all those flavorful browned bits from the steak, reduce the heat to medium and add the 4 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it. If using the optional red pepper flakes, add them now to infuse the butter with heat.
05 - Pour the heavy cream into the skillet with the garlic butter. Stir in the Cajun seasoning, garlic powder, and a bit of salt and pepper to taste. Bring the mixture to a gentle simmer and let it bubble for 3-4 minutes, stirring occasionally, until it begins to thicken slightly. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth and velvety.
06 - Add the drained pasta directly to the skillet with the Cajun Alfredo sauce. Toss thoroughly to coat every piece of pasta with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency. Taste and adjust seasonings if needed.
07 - Gently fold the seared steak bites back into the skillet, along with any accumulated juices from the plate. Stir gently to combine everything, allowing the steak to warm through in the hot pasta and sauce, about 1-2 minutes. Be careful not to overcook the steak at this stage.
08 - Transfer the pasta and steak bites to a large serving dish or individual plates. Sprinkle generously with freshly chopped parsley for color and a bright, fresh flavor. If desired, offer additional grated Parmesan cheese at the table. Serve immediately while hot and enjoy!

# Notes:

01 - This restaurant-quality meal combines the richness of steak and garlic butter with the bold flavors of Cajun-spiced Alfredo sauce for a truly indulgent dinner.
02 - For the best texture, don't overcook the pasta - al dente is ideal as it will continue to soften slightly when combined with the hot sauce.
03 - The key to perfect steak bites is patting them dry before seasoning and not overcrowding the pan, which ensures a beautiful sear rather than steaming.
04 - If you prefer your steak more or less done, adjust the cooking time accordingly: 2-3 minutes total for rare, 3-4 minutes for medium-rare to medium, and 4-5 minutes for well-done.

Back