Steak Linguine with Roasted Carrots and Parsley Recipe
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.
- 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
