Introduction

Enjoy a hearty and flavorful meal with this Steak Linguine featuring roasted carrots and a zesty parsley garnish. The tender steak paired with a rich buttery sauce and perfectly cooked pasta makes for a comforting yet elegant dinner.

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 your 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 they are 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 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 2–3 minutes per side until browned and cooked to your desired 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 and toss to coat the pasta evenly in the butter sauce. Return the steak and roasted carrots to the pan, gently tossing everything together to combine.
Step 6: Sprinkle the dish with grated Parmesan cheese and chopped fresh parsley. Toss lightly and adjust the seasoning with additional salt and pepper if needed.
Step 7: Serve immediately while warm, enjoying the rich flavors of this satisfying steak linguine.

Tips & Variations

For a smoky depth, try adding a splash of smoked paprika or using smoked sea salt.
If you prefer a creamier sauce, stir in a splash of heavy cream or half-and-half after adding the mustard and lemon juice.
To make this dish vegetarian, substitute steak with sautéed mushrooms or grilled tofu.
Fresh herbs like basil or chives can be used in addition to parsley for extra brightness.
Use freshly grated Parmesan for the best flavor and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the tenderness of the steak and avoid drying out the pasta. Adding a splash of water or broth while reheating can help keep the sauce moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute linguine with fettuccine, spaghetti, or any long pasta you prefer. Just adjust cooking times according to the package instructions.

How do I know when the steak is cooked properly?

Cooking steak pieces for 2–3 minutes per side over medium-high heat will usually result in medium doneness. Adjust the time slightly for rarer or more well-done steak depending on your preference. Using a meat thermometer can help: 130°F (54°C) for medium rare, 140°F (60°C) for medium.

Steak Linguine with Roasted Carrots and Parsley Recipe

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4.5 from 69 reviews

A hearty and flavorful Steak Linguine with Roasted Carrots & Parsley recipe combining tender seared steak, caramelized roasted carrots, and al dente linguine tossed in a rich garlic butter sauce with lemon and Dijon mustard, finished with Parmesan cheese and fresh parsley for a perfect weeknight dinner.

Author: Stella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
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

Garnishes

½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

Roast the 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 15–20 minutes until they become tender and lightly caramelized.
Cook the 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 the 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 2–3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Prepare the 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 the pasta and combine: Add the cooked linguine to the skillet, tossing to fully coat the pasta in the garlic butter sauce. Return the steak and roasted carrots to the skillet and gently toss everything together to combine evenly.
Add final touches: Sprinkle grated Parmesan cheese and chopped fresh parsley over the pasta mixture. Toss lightly to incorporate and adjust seasoning with additional salt and pepper as needed.
Serve: Serve immediately while warm for the best flavor and texture.

Notes

For a spicier dish, increase the amount of crushed red pepper flakes.
Use sirloin or ribeye steak for tenderness; flank or skirt steak can be substituted but may require shorter cooking.
Make sure not to overcook the linguine to maintain perfect al dente texture.
Fresh parsley adds brightness; alternatively, basil or chives can be used as garnish.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: steak linguine, roasted carrots, pasta recipe, garlic butter sauce, quick dinner, weeknight meal