Description
A bold and comforting dish featuring seared garlic parmesan steak bites served over creamy Cajun rotini pasta. This easy, flavor-packed meal is perfect for weeknights or special occasions, bringing together the richness of butter, heat of Cajun spice, and umami from freshly grated parmesan.
Ingredients
- 1 lb sirloin steak (or ribeye/tenderloin), cut into 1-inch cubes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
- 4 garlic cloves, minced
- 1/2 cup freshly grated parmesan cheese (plus more for garnish)
- 8 oz rotini pasta
- 1 cup heavy cream
- 1 to 1.5 tablespoons Cajun seasoning (adjust to taste)
- Salt and black pepper to taste
- Chopped parsley or chives, for garnish
Instructions
- Pat steak dry and season with salt, pepper, and optional Cajun spice.
- In a hot skillet, heat olive oil and 1 tablespoon butter. Sear steak cubes 2–3 minutes per side. Remove and set aside.
- Lower heat to medium, add 1 tablespoon butter and minced garlic. Cook until fragrant.
- Return steak to the skillet, toss in garlic butter, and add 1/2 cup parmesan. Let melt and coat the steak.
- Meanwhile, boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a separate pan, melt 1 tablespoon butter. Stir in Cajun seasoning. Add heavy cream and simmer 4–5 minutes.
- Mix in parmesan and add pasta. Toss to coat, using pasta water to adjust consistency.
- Serve pasta topped with steak bites. Garnish with herbs and extra parmesan.