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Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

Cowboy Butter Steak Linguine with Roasted Carrots Bliss

Enjoy a cozy meal with Cowboy Butter Steak Linguine featuring sweet roasted carrots and rich cowboy butter sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Pasta
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Linguine
  • 8 oz Linguine Feel free to substitute with fettuccine or penne if desired.
For the Steak
  • 1 lb Steak (sirloin or ribeye) Choose tender cuts for best flavor.
For the Roasted Carrots
  • 4 medium Carrots Slice uniformly for even roasting.
  • 2 tbsp Olive Oil Keep separate for optimal use.
For the Cowboy Butter Sauce
  • 1/2 cup Butter Create the signature cowboy butter sauce.
  • 4 cloves Garlic Freshly minced is essential.
  • 2 tbsp Lemon Juice Brightens the sauce.
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Crushed Red Pepper Flakes Optional for spice.
  • 1 tbsp Dijon Mustard Adds depth to the sauce.
  • to taste Salt Indispensable for amplifying flavors.
  • to taste Black Pepper Indispensable for amplifying flavors.
For Finishing Touches
  • 1/4 cup Parmesan Cheese Offers creaminess and richness.
  • 1/4 cup Fresh Parsley Used for garnish.

Equipment

  • Oven
  • Skillet
  • Large pot
  • mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C). Prepare the carrots by washing and slicing uniformly.
  2. In a mixing bowl, toss the sliced carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15-20 minutes.
  3. While the carrots roast, bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes.
  4. In a skillet, heat olive oil over medium-high heat. Season steak, sear for 2-3 minutes each side until cooked to preferred doneness.
  5. In the same skillet, reduce heat, add butter and garlic, and sauté until fragrant. Stir in lemon juice, Dijon mustard, and optional red pepper flakes until well combined.
  6. Add drained linguine to the skillet, then toss with the cowboy butter sauce. Stir in seared steak and roasted carrots.
  7. Top with Parmesan cheese and parsley, adjust seasoning, and serve warm.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 8mgCalcium: 150mgIron: 4mg

Notes

Let steak rest for at least 5 minutes after cooking for maximum juiciness. Reserve pasta water for a silky sauce.

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