Seared Sirloin Steak Spaghetti with Garlic-Herb Tomato Sauce

Seared Sirloin Steak Spaghetti with Garlic-Herb Tomato Sauce ingredients

• 1 lb sirloin steak
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 12 oz spaghetti
• 3 tbsp olive oil
• 4 garlic cloves
• 1.5 pints cherry tomatoes
• 0.5 cup dry white wine (or beef broth)
• 0.25 cup fresh basil, chopped
• 0.25 cup fresh parsley, chopped
• 0.25 tsp red pepper flakes
• 0.25 cup freshly grated Parmesan cheese

How to make Seared Sirloin Steak Spaghetti with Garlic-Herb Tomato Sauce

1. Bring a large pot of heavily salted water to a rolling boil for the spaghetti. Cook 12 ounces spaghetti according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
2. While the pasta cooks, pat the 1 pound sirloin steak dry with paper towels. Season both sides generously with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the seasoned sirloin steak in the hot skillet.
4. Sear the steak for 3-5 minutes per side for medium-rare, or longer to your desired doneness. Use an instant-read thermometer to check internal temperature (130-135°F for medium-rare). Remove the steak from the skillet and let it rest on a cutting board for at least 5-10 minutes before slicing.
5. Reduce the heat to medium-low. Add the remaining 2 tablespoons olive oil to the same skillet. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
6. Add 1.5 pints halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the tomatoes have softened and burst, creating a rustic sauce.
7. Pour in 1/2 cup dry white wine (or beef broth), scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to slightly reduce.
8. Slice the rested sirloin steak against the grain into thin strips. Add the drained spaghetti, sliced steak, 1/4 cup chopped fresh basil, and 1/4 cup chopped fresh parsley to the skillet with the tomato sauce.
9. Toss everything together, adding a splash of the reserved pasta cooking water as needed to create a light, glossy sauce that coats the spaghetti and steak. Taste and adjust seasoning with additional salt and pepper if necessary.
10. Serve immediately, garnished with 1/4 cup freshly grated Parmesan cheese.

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