Steak Linguine with Roasted Carrots and Parsley Recipe
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.
- 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
