Steak with Paprika Parmesan Linguini

Bring the restaurant vibes into your own kitchen. This recipe is sure to impress a date and your more casual dinner dates. Use your favourite steak of choice – striploin, sirloin or ribeye are all good options. Take a look at what your local butcher (and your budget) have to offer.

Prep Time: 10 minutes Total Time: 45 minutes
Serves
4
  • 1 lb linguini pasta
  • 2 6 to 8 oz striploin steaks, each about ½-inch thick
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper, plus extra for serving
  • 2 tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 2 cups cherry tomatoes
  • 1 jar SAUZ Paprika Parmesan Alfredo
  • 2 cups baby spinach
  • 1/4 cup shaved Parmesan cheese
  • 2 tsp finely diced chives
  • Flaky salt, for finishing

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Prep Time: 10 minutes Total Time: 45 minutes
Instructions:
  • Cook linguini in a large pot of salted boiling water until al-dente. Drain pasta, reserving ⅓ cup pasta water; set aside.
  • Meanwhile, preheat grill to medium-high heat; grease grates well. Season steaks evenly with salt and pepper. Grill, turning occasionally until desired doneness. Alternatively, sear in a skillet set over high heat with 2 tbsp each of butter and vegetable oil. Let rest for at least 5 minutes before thinly slicing against the grain.
  • Heat oil in a large skillet over medium heat. Add garlic and cook for 1 -2 minutes, or until fragrant. Add cherry tomatoes and cook for 5 to 7 minutes, stirring occasionally until softened and lightly blistered.
  • Add in cooked linguine, SAUZ Paprika Parmesan Alfredo and reserved pasta water; toss to combine. Stir in spinach and cook for an additional 1 to 2 minutes, or until sauce is heated through, pasta is well coated and spinach is wilted.
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