Introduction

This Steak Linguine with Roasted Carrots & Parsley is a satisfying twist on classic pasta dishes. Tender pieces of steak pair perfectly with sweet roasted carrots and a flavorful garlic butter sauce. It’s an easy, delicious meal that’s perfect for weeknight dinners or special occasions.

Steak Linguine with Roasted Carrots and Parsley Recipe - Recipe Image

Ingredients

12 oz linguine
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 cups carrots, sliced into thin sticks or coins
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

Step 1: Preheat the 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 15–20 minutes until tender and lightly caramelized.
Step 2: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain the pasta and set it aside.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, paprika, garlic powder, and onion powder. Sear the steak for 2–3 minutes on each side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
Step 4: In the same skillet, melt the butter along 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 crushed red pepper flakes if using.
Step 5: Add the cooked linguine to the skillet, tossing to coat the pasta thoroughly in the garlic butter sauce. Return the steak and roasted carrots to the skillet and gently toss everything together to combine.
Step 6: Sprinkle the grated Parmesan and chopped parsley over the pasta. Toss lightly and taste to adjust seasoning with additional salt and black pepper if needed.
Step 7: Serve the dish immediately while warm for the best flavor and texture.

Tips & Variations

For a more tender steak, let the meat rest for a few minutes after cooking before cutting into pieces.
If you prefer, swap the linguine for fettuccine or spaghetti.
Add a splash of white wine to the garlic butter sauce for extra depth of flavor.
Roast the carrots with a drizzle of honey or balsamic vinegar for a sweeter, tangier twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to keep the pasta from drying out. This dish is best enjoyed fresh but can be reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin and ribeye work best for their flavor and tenderness, but you can also try flank or skirt steak. Just adjust cooking time as needed for doneness.

Is this recipe spicy?

The crushed red pepper flakes are optional, so you can leave them out if you prefer a milder dish. The flavors are mostly savory with a hint of heat if included.

Steak Linguine with Roasted Carrots and Parsley Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

A hearty and flavorful Steak Linguine with Roasted Carrots & Parsley combining tender seared steak pieces, perfectly roasted carrots, and linguine tossed in a zesty garlic lemon butter sauce, finished with Parmesan cheese and fresh parsley.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting, 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 sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until they are tender and lightly caramelized.
Cook Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Drain the pasta and set aside.
Sear Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2–3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Prepare Sauce: In the same skillet, melt the butter along 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 crushed red pepper flakes if using.
Toss Pasta with Sauce: Add the cooked linguine to the skillet, tossing it to coat evenly in the flavorful garlic lemon butter sauce. Return the seared steak and roasted carrots to the skillet and gently combine everything together.
Finish and Garnish: Sprinkle the dish with the grated Parmesan cheese and chopped fresh parsley. Toss lightly, then taste and adjust seasoning with additional salt and black pepper if needed.
Serve: Serve immediately while warm for the best flavor and texture.

Notes

Use sirloin or ribeye steak for the best flavor and tenderness.
Carrots can be cut into coins or thin sticks depending on your preference.
Adjust the red pepper flakes according to your heat tolerance.
Ensure linguine is cooked al dente to maintain a firm texture.
Leftover steak can be substituted or omitted for a vegetarian version (omit steak and increase vegetables).

Keywords: Steak linguine, roasted carrots, garlic lemon butter sauce, easy dinner, pasta with steak, hearty meal