Ingredients:

  • 1.5 lbs (680g) sirloin steak, sliced into 1-inch strips
  • 12 oz (340g) dry pappardelle or fettuccine pasta
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 3 cloves garlic, minced
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) coarsely cracked black pepper
  • 1/2 tsp (2g) smoked paprika
  • 1/2 cup reserved pasta water

Instructions:

  1. Pat the steak strips completely dry with paper towels to ensure a proper sear. Season with kosher salt, cracked black pepper, and smoked paprika.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  3. Heat a 12-inch cast iron skillet over high heat with olive oil. Once shimmering, sear the steak strips in a single layer for 2 minutes per side until a mahogany crust forms. Remove steak from the pan and let it rest on a plate.
  4. Reduce skillet heat to medium. Add minced garlic and sauté for 30 seconds, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  5. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
  6. Add the baby spinach and a splash of the reserved pasta water to the sauce, stirring until the spinach is wilted.
  7. Toss the cooked pasta and the rested steak (including any accumulated juices) into the skillet. Stir until the sauce coats every ribbon of pasta. Serve immediately.