Cowboy Butter Steak Linguine with Roasted Carrots
A creamy cowboy butter pasta with garlic, lemon, Dijon and sizzling steak tossed with roasted carrots for the perfect comfort dinner.
Equipment
- 1 Skillet Large
- 1 Baking sheet for roasting carrots
- 1 Pot for boiling pasta
Ingredients
Main ingredients
- 12 oz Linguine
- 2 tablespoon Olive oil divided
- 1 lb Sirloin steak sliced thin
- 4 cloves Garlic minced
- 1 teaspoon Crushed red pepper flakes
- 0.5 cup Unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon Fresh lemon juice
- 3 large Carrots peeled and cut into sticks
- to taste Salt
- to taste Black pepper
Instructions
Instructions
- Preheat oven to 425°F. Toss carrot sticks with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
- Cook linguine according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak strips until browned. Remove from skillet and set aside.
- In the same skillet, melt butter over medium. Add garlic and red pepper flakes. Sauté for 1–2 minutes until aromatic.
- Stir in Dijon mustard and lemon juice until well combined to create the cowboy butter sauce.
- Return steak to skillet and toss in sauce to coat.
- Add cooked linguine to skillet. Gently toss everything together and heat through.
- Plate pasta and steak mixture. Add roasted carrots on the side.
- Garnish with chopped parsley and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add water or broth when reheating to revive sauce.