Steak Cream Pasta for Special Occasions
Steak Cream Pasta for Special Occasions
Perfect for Home Parties! How to Make Delicious Steak Cream Pasta
December is a month filled with parties and special events! This time, we’re bringing you a main dish that will make your celebrations even richer and more splendid: Steak Cream Pasta. You can achieve a taste and visual that rivals a restaurant, right in your own kitchen!
Main Ingredients- 300g Beef Sirloin
- Pasta (Spaghetti recommended)
- 2 Fresh Shiitake Mushrooms
- 4 cloves Garlic
- 1/2 Onion
- Olive oil (for massaging and sautéing)
- Pinch of salt or herb salt
- 1 bottle Store-bought Cream Pasta Sauce (adjust amount to taste)
Cooking Instructions
Step 1
First, prepare the star of the dish: the beef sirloin. Lightly pat the sirloin dry with paper towels. Generously season the entire steak with salt (or herb salt for enhanced flavor). Then, coat the surface of the sirloin evenly with olive oil and gently massage it in. This step helps tenderize the meat and deepen its flavor.
Step 2
In a large pot, add plenty of water for boiling the pasta. Once the water comes to a rolling boil, add a pinch or two of salt and about 1/2 tablespoon of olive oil. The salt seasons the pasta, while the olive oil prevents the strands from sticking together.
Step 3
When the water is boiling vigorously, add the prepared pasta and cook. While a typical single serving is about the size of a 500-won coin when held, since we’re adding steak, aim for a portion about the size of a 100-won coin for a well-balanced meal. Cook the pasta about 1-2 minutes less than the package instructions recommend, aiming for an ‘al dente’ texture.
Step 4
Prepare the vegetables. Slice the onion into pieces about 0.5cm thick (you can julienne or mince it). Lightly smash the whole garlic cloves with the side of a knife, then slice them thinly, about 0.3cm thick. Trim the shiitake mushrooms and slice them to about 0.5cm thickness.
Step 5
Now it’s time to cook the steak. Heat a large frying pan over medium heat, add a little olive oil, and place the prepared sirloin steak. Sear each side for 2-3 minutes, for a total of 4-6 minutes, until a beautiful golden-brown crust forms. Adjust the cooking time based on the thickness of the steak and your desired level of doneness. The key is to achieve a crispy exterior and a moist interior.
Step 6
Remove the perfectly cooked steak from the pan and set it aside on a plate. Don’t discard the juices; they can be added back to the sauce later for extra flavor.
Step 7
Using the same pan you cooked the steak in, add a little more olive oil. Sauté the sliced garlic, onion, and mushrooms over medium-low heat until fragrant. Be careful not to burn the garlic, and sauté until the onions become translucent.
Step 8
Once the onions start to turn translucent, pour in the store-bought cream sauce and let it simmer together in the pan. Using a pre-made sauce allows you to skip the tedious roux (flour and butter) process and create a delicious cream pasta quickly and easily.
Step 9
As the sauce begins to bubble, add the drained cooked pasta directly into the pan. Stir in 1 cup (approx. 200ml) of milk and continue to cook for another 1-2 minutes, allowing the sauce and pasta to combine well. The milk will make the sauce even creamier and richer.
Step 10
While traditionally, cream sauces are made by creating a roux with flour and butter, then adding milk or cream to thicken, using a store-bought sauce simplifies the process immensely, delivering a fantastic result with less effort. You can enhance the flavor further by adding grated Parmesan cheese or black pepper, if desired. Plate the pasta attractively, slice the cooked steak into bite-sized pieces, and place it on top to complete your special Steak Cream Pasta!
