One-Pan Steak & Creamy Pasta

2 meals (estimated)

From a reel by Poggiolieats — watch the original

Ingredients

• 1 ribeye steak
• 1 tablespoon olive oil
• Salt
• Black pepper
• 12 oz rigatoni
• 2 cups broccoli florets
• 1 shallot, diced
• 3 to 4 cloves garlic, minced
• 2 tablespoons sun dried tomato paste
• 3 tablespoons butter
• 1 to 1 1/2 cups reserved pasta water
• 1 to 1 1/2 cups freshly grated Parmesan
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley
• Black pepper

Instructions

1. Dry the ribeye steak and season both sides with olive oil, salt, and black pepper. Allow it to reach room temperature.
2. Sear the steak in a hot pan with olive oil for approximately 3 minutes per side, flipping every 30 seconds until desired doneness is reached. Remove the steak from the pan and let it rest.
3. Melt butter in the same pan and cook the broccoli florets until they are tender.
4. Sauté the diced shallot and minced garlic until fragrant. Stir in the sun dried tomato paste and cook for 1 to 2 minutes.
5. Pour in the reserved pasta water and add the cooked rigatoni, tossing until the sauce thickens.
6. Remove from heat and stir in the Parmesan cheese, lemon zest, lemon juice, black pepper, and parsley until the pasta is creamy.
7. Serve the pasta topped with sliced steak, additional Parmesan, parsley, black pepper, lemon zest, and lemon juice.