Ingredients:

  • 1 lb sirloin steak, cubed into 1-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp vegetable oil
  • 8 oz penne or fusilli pasta
  • 2 cups beef broth, low sodium
  • 1 cup water
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/2 cup grated parmesan cheese
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the cubed sirloin dry with paper towels. Season with salt, pepper, and red pepper flakes.
  2. Heat vegetable oil in a 12 inch heavy bottomed skillet over high heat until shimmering. Add steak in a single layer and sear for 2-3 minutes without moving until a deep mahogany crust forms. Remove steak to a plate and set aside.
  3. Reduce heat to medium. Melt the unsalted butter into the steak drippings. Stir in minced garlic and paprika, sautéing for 60 seconds until fragrant and golden.
  4. Pour in beef broth, water, and dry pasta. Bring to a rolling boil, then reduce to a simmer.
  5. Cover with a lid and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
  6. Turn heat to low. Stir in grated parmesan cheese and cayenne pepper until a smooth emulsion forms.
  7. Reintroduce the seared steak to the skillet, tossing to coat in the sauce.
  8. Garnish with chopped fresh parsley and extra parmesan before serving.