Steak Alfredo

Ingrédients

• 4 cups Uncooked Fettuccine
• 1/4 cup Unsalted Butter
• 1 1/4 cup Heavy Cream
• 1/4 cup Unsweetened Almond Milk
• 3 Garlic Cloves (crushed or 1/2 teaspoon garlic powder)
• 1/4 cup Fresh Parsley (finely chopped)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 1/2 cup Shredded Parmesan
• 16 oz Sirloin Steak

Préparation

1. 1

   Prepare baking dish: First, marinate your steak using my 3-ingredient marinade recipe. Set aside in the fridge while preparing the pasta.

2. 2

   Line baking sheet: Pick the fettuccine of choice, gluten-free or keto if desired. Cook following packaging instructions. Rinse, drain, and set aside in a large saucepan.

3. 3

   --- Making The Alfredo Sauce ---

4. 4

   Alfredo sauce: In a small saucepan, melt butter over low heat.

5. 5

   Sir in rest of ingredients: Stir in heavy cream, crushed garlic, salt, pepper, and shredded Parmesan cheese.

6. 6

   Stir/simmer: Stir and cook on low heat, simmering the sauce for 1-3 minutes until cheese is melted and the sauce thickens, and strings of cheese form.

7. 7

   Stir in parsley: Stir in chopped parsley and unsweetened almond milk to make the sauce thinner - skip for a thicker sauce.

8. 8

   Pour the sauce over the cooked fettuccine, stir to combine, and bring the saucepan over low-medium heat to warm the pasta. If it gets too dry, add some almond milk or more heavy cream to thin out the sauce.

9. 9

   Meanwhile, grill the steak over a hot grill following my steak cooking level guide to reach your favorite meat texture. Season with salt and pepper while grilling.

10. 10

    When the steak reaches your favorite cooking level, remove it from the grill and place it on a wooden chopping board. Slice in thick slices.

11. 11

    --- Assemble the dish ---

12. 12

    Pour sauce: Serve about 1 cup of pasta on your plate topped with grilled steak and extra chopped parsley.

13. 13

    --- Storage ---

14. 14

    Store leftovers in the fridge in an airtight container for up to 2 days or freeze for later.