Step by step

Method

4 steps

1. 1

   Cook 12 oz fettuccine or penne in salted water until al dente; reserve ½ cup pasta water, then drain. Meanwhile season 1 lb thinly sliced sirloin or flank with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.

2. 2

   Heat 2 tablespoons oil in a wide skillet over high until shimmering. Sear the steak in batches 1–2 minutes per side until browned outside and still pink inside; set aside on a plate. Don't overcook — thin slices go from juicy to chewy fast.

3. 3

   In the same pan, melt 3 tablespoons butter over medium. Cook 4 minced garlic cloves 30 seconds until fragrant. Add ½ cup beef broth and ½ cup cream; simmer 2–3 minutes until slightly thickened. Stir in ½ cup grated Parmesan until smooth.

4. 4

   Toss the pasta with the sauce, loosening with pasta water as needed. Fold in 2 cups baby spinach if using until just wilted. Return the steak and juices; toss gently so you don't shred the meat. Finish with parsley and pepper. You want tender steak strips in a garlicky cream sauce over al dente pasta — not chewy overcooked steak or a thin watery sauce.