Description
This recipe guides you through making the best Steak Alfredo, combining perfectly grilled flat iron steak with a rich, creamy Parmesan Alfredo sauce served over al dente fettuccine. The grilled steak adds a smoky depth to the classic Italian pasta dish, making it a satisfying and elegant meal, perfect for a dinner party or comforting family meal.
Ingredients
Pasta and Sauce
- 1 16-ounce package fettuccine (plus 1 cup reserved pasta water)
- 6 tablespoons unsalted butter (cut into tablespoons)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1-1/2 cups freshly grated Parmesan (or Parmigiano Reggiano)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Steak
- 1.5 to 2 pounds flat iron steak (or flank steak, or sous vide steak)
- Olive oil (for coating the steak)
- Salt and pepper, for seasoning
- 1/2 teaspoon garlic powder (or to taste)
- Vegetable oil (for oiling grill grates)
Instructions
- Grate Cheese: Finely grate a block of Parmesan cheese using a microplane. Pack lightly into measuring cups and level off. Set aside for later use in the sauce.
- Grill Steak: Preheat the grill to 450°F. Clean and oil the grates thoroughly using a paper towel soaked with vegetable oil and tongs. Pat the steak dry and rub with olive oil. Season both sides with salt, pepper, and garlic powder. Place steak on the hot grill and close the lid. Cook for 4 to 5 minutes per side, aiming for an internal temperature of 130 to 135°F for medium-rare or 145°F for medium. Once cooked, transfer steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes. Slice as thinly as possible against the grain.
- Boil Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon of fine sea salt. Cook the fettuccine according to the shortest al dente time given on the package. Before draining, reserve 1 cup of pasta water. Drain pasta without rinsing.
- Melt Butter: While the pasta cooks, melt the butter in a very large skillet or heavy pot over medium-high heat. Add onion powder and garlic powder. Stir constantly for about 30 seconds until fragrant but not browned.
- Finish Sauce: Pour in the heavy cream, Italian seasoning, and about 1/4 teaspoon each of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 1 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
- Add Cheese: Remove the skillet from heat. Gradually add the grated Parmesan a handful at a time, stirring continuously until the cheese melts into a smooth sauce.
- Toss Pasta: Add the drained pasta along with 1/2 cup of the reserved pasta water back into the skillet. Return the skillet to medium heat and toss the pasta with tongs for about 1 minute until the sauce becomes silky and coats the noodles. Add more pasta water as needed to loosen the sauce to your preferred consistency.
- Serve: Plate the pasta and top each serving with sliced grilled steak. Garnish with fresh parsley, extra Parmesan, and freshly cracked black pepper if desired. Serve immediately for optimal flavor and texture.
Notes
- Use freshly grated Parmesan instead of pre-grated for the best melting and flavor.
- You can substitute flat iron steak with flank or sous vide steak if preferred.
- Simmer sauce only until it thickens slightly; it will thicken more once cheese is added.
- Adjust pasta water quantity to control sauce thickness and consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Grilling
- Cuisine: Italian-American
