Description
This One-Pot Zesty Steak Pasta is a quick and flavorful meal combining tender slices of steak with a zesty tomato and herb sauce, perfectly cooked pasta, and a hint of spice from red pepper flakes. Ideal for a hearty weeknight dinner, this dish comes together easily in a single pot, minimizing cleanup while delivering maximum taste.
Ingredients
Scale
Steak and Seasoning
- 1 lb flank or sirloin steak, thinly sliced
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Base
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
Pasta and Spices
- 8 oz pasta (penne, rigatoni, or your choice)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Finishing Touches
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Steak: Heat olive oil in a large skillet or pot over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned on the outside but not fully cooked through. Remove the steak from the pot and set aside to maintain tenderness.
- Sauté Aromatics: In the same pot, add diced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for another 1 minute until fragrant, stirring frequently to prevent burning.
- Add Liquids and Spices: Pour in the diced tomatoes and beef broth, then add crushed red pepper flakes, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine all ingredients into a flavorful base.
- Cook the Pasta: Add the pasta to the pot and stir to make sure it’s submerged in the liquid. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Combine Steak and Pasta: Return the browned steak slices to the pot. Stir to combine and allow the steak to warm through for 2-3 minutes, ensuring everything is evenly heated.
- Finish with Cheese: Remove the pot from heat and sprinkle grated Parmesan cheese over the pasta mixture if using, allowing it to melt slightly into the warm dish.
- Garnish and Serve: Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot for best flavor and texture.
Notes
- For less spice, reduce or omit crushed red pepper flakes.
- If you prefer, substitute beef broth with vegetable broth for a lighter flavor.
- For a creamier texture, stir in a splash of heavy cream after adding the steak back to the pot.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
