Description
This One-Pot Zesty Steak Pasta combines tender sliced steak with a flavorful tomato and beef broth sauce, all cooked together with pasta for a quick and satisfying meal. Packed with bold spices like smoked paprika and red pepper flakes, this hearty dish is perfect for a weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Steak and Seasoning
- 1 lb flank or sirloin steak, thinly sliced
- Salt and black pepper, to taste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Pasta
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 8 oz pasta (penne, rigatoni, or your choice)
Finishing Touches
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Steak: Heat olive oil in a large skillet or pot over medium-high heat. Add the thinly sliced steak, seasoning it with salt and black pepper. Cook until the steak is browned on the outside but not fully cooked through. Remove the steak from the pot and set it aside.
- Sauté Onion and Garlic: In the same pot, add the diced onion and sauté until it becomes translucent, about 3 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Seasonings: Pour in the diced tomatoes and beef broth, then stir in the crushed red pepper flakes, dried oregano, smoked paprika, along with salt and pepper to taste. Combine all ingredients well.
- Cook the Pasta: Add the pasta to the pot, stirring to fully submerge it in the liquid. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for about 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Return Steak and Heat Through: Add the cooked steak back into the pot, stirring to combine it with the pasta and sauce. Let it warm through for 2 to 3 minutes.
- Add Cheese: Remove the pot from heat and sprinkle grated Parmesan cheese over the pasta if desired, stirring gently to incorporate.
- Garnish and Serve: Garnish the dish with freshly chopped parsley and serve immediately while hot.
Notes
- Use flank or sirloin steak for the best texture; slice it thinly against the grain for tenderness.
- Feel free to substitute pasta types; smaller shapes like penne or rigatoni work best for even cooking.
- Adjust crushed red pepper flakes to control the spiciness of the dish.
- Parmesan cheese is optional but adds a nice creamy, salty finish.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth or water to loosen the sauce.
