Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe
This Cowboy Butter Steak Linguine combines tender seared steak pieces with a rich, garlicky butter sauce, roasted sweet carrots, and al dente linguine, topped with fresh parsley and Parmesan cheese for a hearty, flavorful meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz linguine
Steak and Vegetables
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 cups carrots, sliced into thin sticks or coins
Sauce and Seasonings
- 3 tbsp olive oil (divided)
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Roast Carrots: Preheat your oven to 425°F (220°C). Toss the carrot slices with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15 to 20 minutes, until they become tender and develop a light caramelized color.
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain the pasta well and set it aside for later use.
- Sear Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2 to 3 minutes on each side until nicely browned and cooked to your preferred doneness. Remove the cooked steak from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter together with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice, Dijon mustard, and optional crushed red pepper flakes to create a flavorful cowboy butter sauce.
- Toss Pasta and Combine: Add the cooked linguine to the skillet and toss it to coat evenly with the butter sauce. Return the seared steak and the roasted carrots to the skillet, gently tossing everything together to combine all the flavors.
- Finish and Serve: Sprinkle grated Parmesan cheese and chopped fresh parsley over the pasta mixture. Toss lightly to distribute. Adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the Cowboy Butter Steak Linguine immediately while it’s warm for the best taste experience.
Notes
- Use sirloin or ribeye for the steak for the best flavor and tenderness.
- Adjust the amount of crushed red pepper flakes according to your spice preference.
- Roasting the carrots enhances their natural sweetness and adds a nice texture contrast.
- Be careful not to overcook the linguine; al dente is ideal to maintain texture in the dish.
- Fresh parsley adds a bright, fresh finish but can be substituted with fresh basil or chives if preferred.
- Leftover steak can be used, but cooking fresh steak will give the best flavor.
Keywords: cowboy butter steak linguine, steak pasta, roasted carrots, garlic butter sauce, easy dinner, one skillet pasta
