Sliced seared steak and vegetables tossed with pasta in a sauce of cream of mushroom soup loosened with half-and-half.
SBy sadool
Servings
4
1 lb Sirloin steak
1.5 tsp Kosher salt
1 tsp Black pepper
8 oz Penne pasta
2 tbsp Olive oil
1 tbsp Butter
8 oz Cremini mushrooms, sliced
1 piece Yellow onion, diced
3 clove Garlic cloves, minced
2 cup Broccoli florets
1 tsp Dried thyme
1 can Cream of mushroom soup
1 cup Half-and-half
0.5 cup Pasta cooking water
1 tbsp Worcestershire sauce
2 tbsp Fresh parsley (garnish)
Calories
659 kcal
Protein
45g
Carbs
36g
Fat
39g
Fiber
5g
Sugar
7g
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Cook Steak and Pasta
1. Bring a large pot of generously salted water to a boil. Pat the sirloin steak dry and season all over with the kosher salt and black pepper.
2. Heat half of the olive oil in a large deep skillet over medium-high heat until shimmering. Sear the steak 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
1 tbsp Olive oil
3. Cook the penne pasta in the boiling water until just shy of al dente, about 8 minutes. Reserve the pasta cooking water, then drain the pasta.
8 oz Penne pasta
Build the Sauce
4. Return the skillet to medium-high heat and add the remaining olive oil and the butter. Cook the mushrooms undisturbed for 3 minutes, then stir and cook until deeply browned, about 4 more minutes.
5. Add the onion, broccoli florets, and dried thyme and cook for 4 to 5 minutes until the onion softens and the broccoli turns bright green. Stir in the garlic and cook 30 seconds until fragrant.
6. Whisk in the cream of mushroom soup, half-and-half, and Worcestershire sauce, scraping up the browned bits from the pan. Simmer gently over medium-low heat for 4 minutes until smooth and slightly thickened.
1 can Cream of mushroom soup,
1 cup Half-and-half,
1 tbsp Worcestershire sauce
Toss and Serve
7. Add the drained pasta to the sauce and toss, loosening with the reserved pasta cooking water as needed. Simmer 2 minutes so the pasta absorbs the flavor.
8. Slice the rested steak thinly against the grain and fold it into the pasta along with any resting juices. Taste for seasoning, garnish with fresh parsley, and serve hot.
2 tbsp Fresh parsley (garnish)
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