Sirloin cubes seared golden and finished in garlic butter, tossed with wide pappardelle noodles for a quick, satisfying dinner.
Photo by Gwénaël Le Vot
Serves 4
1 pound sirloin, cut into 1-inch cubes
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
8 ounces pappardelle noodles (or fettucine), cooked according to directions
1 tablespoon fresh chopped parsley
Pat steak cubes dry with paper towel and season generously with salt and pepper to taste. In a large skillet, heat oil over medium-high heat. Add meat in a single layer (work in batches if needed). Sear 2–3 minutes per side until golden brown. Remove to a plate and set aside.
Reduce heat to medium and melt butter in skillet. Stir in garlic and cook until fragrant, about 30–60 seconds, stirring constantly to prevent browning. Return meat to skillet and toss to coat in garlic sauce. Cook 1–2 minutes to warm through. Place noodles in a large serving bowl and top with meat and garlic butter sauce. Garnish with parsley and serve immediately.
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