Description
Cowboy Butter Steak & Broccoli Linguine is rich, buttery, and packed with bold flavor. Tender steak bites, broccoli, and linguine get tossed in a zesty cowboy butter sauce loaded with garlic, herbs, lemon, and spices for an easy restaurant-style dinner everyone will crave.
Ingredients
12 ounces linguine pasta
1 pound sirloin steak, cut into bite-sized pieces
2 cups broccoli florets
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
For the Cowboy Butter Sauce:
4 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon chopped parsley
1 teaspoon chopped chives
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Instructions
1. Cook linguine according to package directions until al dente.
2. During the last 2 minutes of cooking, add broccoli florets to the pasta water.
3. Drain pasta and broccoli, then set aside.
4. In a small bowl, whisk together butter, Dijon mustard, lemon juice, Worcestershire sauce, parsley, chives, garlic powder, and cayenne pepper for the cowboy butter sauce.
5. Heat olive oil in a large skillet over medium-high heat.
6. Season steak pieces with smoked paprika, onion powder, salt, black pepper, and crushed red pepper flakes.
7. Add steak to the skillet and cook for 3 to 4 minutes until browned and cooked to desired doneness.
8. Reduce heat to medium and add butter and minced garlic.
9. Cook for 30 seconds until fragrant.
10. Add cooked linguine and broccoli to the skillet.
11. Pour cowboy butter sauce over everything and toss until evenly coated.
12. Serve warm immediately.
Notes
Sirloin steak stays tender and cooks quickly for this recipe.
Do not overcook the steak or it may become tough.
Fresh lemon juice brightens the cowboy butter sauce beautifully.
Store leftovers in an airtight container in the refrigerator for up to 3 days.