Cowboy Butter Steak Linguine with Roasted Carrots and Parsley Recipe
A savory and satisfying Cowboy Butter Steak Linguine featuring tender seared steak pieces, roasted caramelized carrots, and a rich, garlicky butter sauce, all tossed together with al dente linguine and finished with fresh parsley and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- 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
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Roast the Carrots: Preheat your oven to 425°F (220°C). Toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them out 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 package instructions 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 bite-sized steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear the steak in the skillet for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Prepare the Cowboy Butter Sauce: Using 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 lemon juice, Dijon mustard, and if using, crushed red pepper flakes, combining well to form the sauce.
- Toss Pasta with Sauce and Ingredients: Add the cooked linguine to the skillet and toss it in the cowboy butter sauce to coat evenly. Return the seared steak and roasted carrots to the skillet and gently toss everything together until well combined.
- Finish and Serve: Sprinkle the grated Parmesan cheese and chopped fresh parsley over the pasta mixture. Give it a light toss and adjust the seasoning with salt and black pepper if needed. Serve immediately while warm.
Notes
- For best results, use a high-quality steak such as sirloin or ribeye to ensure tenderness and flavor.
- The crushed red pepper flakes are optional and can be omitted if you prefer a milder dish.
- You can substitute fresh parsley with other herbs such as basil or cilantro according to preference.
- If you like your steak more well done or rare, adjust the searing time accordingly.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Keywords: cowboy butter steak linguine, steak pasta, roasted carrots, garlic butter sauce, easy steak recipe, skillet pasta
