Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe
Introduction
This Cowboy Butter Steak Linguine with Roasted Carrots & Parsley is a hearty and flavorful dish perfect for a satisfying weeknight dinner. Tender steak pieces and roasted carrots are tossed with linguine in a rich, garlicky butter sauce, finished with fresh parsley and Parmesan for a delicious finish.
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 olive oil, salt, and pepper. Spread them 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 and set aside.
- Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
- Step 4: In the same skillet, melt the butter with the remaining 1 tablespoon olive oil. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice, Dijon mustard, and red pepper flakes if using.
- Step 5: Add the cooked linguine to the skillet, tossing to coat it in the cowboy butter sauce. Return the steak and roasted carrots to the skillet and toss gently to combine.
- Step 6: Sprinkle with grated Parmesan and chopped parsley. Toss lightly and adjust seasoning with salt and pepper to taste.
- Step 7: Serve immediately while warm for the best flavor and texture.
Tips & Variations
- Use ribeye for a richer flavor or sirloin for a leaner cut. Both work well.
- Add a splash of white wine or beef broth to the butter sauce for extra depth.
- For a spicy kick, increase the crushed red pepper flakes or add a pinch of cayenne.
- Swap linguine for fettuccine or penne if preferred.
- Include other roasted vegetables like bell peppers or zucchini for variety.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave, adding a splash of water or broth to keep the pasta moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for this recipe?
Yes, sirloin and ribeye are recommended for their balance of flavor and tenderness, but you can use any cut you prefer. Just adjust cooking time according to thickness and texture.
How can I make the dish vegetarian?
Omit the steak and add more roasted vegetables like mushrooms or eggplant. You can also add plant-based protein alternatives and increase the seasoning to keep the flavor bold.
PrintCowboy Butter Steak Linguine with Roasted Carrots & Parsley Recipe
Cowboy Butter Steak Linguine with Roasted Carrots & Parsley is a hearty and flavorful pasta dish combining tender seared steak, sweet roasted carrots, and linguine tossed in a rich, garlicky butter sauce with a hint of lemon and spice. This quick and satisfying meal is perfect for weeknight dinners or casual gatherings, delivering a comforting blend of savory and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Pasta
- 12 oz linguine
Steak and Carrots
- 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 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 to 20 minutes until 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 it aside.
- Sear Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak for 2 to 3 minutes per side, until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- Make Cowboy Butter 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 red pepper flakes if using.
- Toss Pasta and Steak: Add the cooked linguine to the skillet and toss to coat it thoroughly in the cowboy butter sauce. Return the seared steak and roasted carrots to the skillet and gently combine all ingredients together.
- Finish and Serve: Sprinkle the dish with grated Parmesan cheese and chopped fresh parsley. Toss lightly and adjust the seasoning with salt and pepper as needed. Serve immediately while warm.
Notes
- Choose sirloin for a leaner cut or ribeye for more marbling and flavor.
- Roast carrots can be substituted with other root vegetables like parsnips or sweet potatoes.
- Adjust crushed red pepper flakes according to preferred spice level or omit for milder flavor.
- For added richness, garnish with extra butter or a splash of cream in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: steak linguine, cowboy butter sauce, roasted carrots, easy pasta recipe, steak dinner, weeknight meal
