Looking for a restaurant-quality pasta dish you can easily make at home? This Creamy Garlic Steak Penne with Broccoli, Cherry Tomatoes, and a vibrant Sun-Dried Tomato Pesto Swirl is a flavor explosion in every bite! Tender steak, perfectly cooked penne, and a luscious creamy sauce combine with fresh vegetables and a homemade pesto for a truly unforgettable meal. This recipe is perfect for a weeknight dinner or a special occasion – it’s guaranteed to impress!
What You’ll Need
- 250g (9oz) Penne Pasta: We’re using penne for its ridges, which beautifully capture the creamy sauce. Feel free to substitute with your favorite pasta shape, like rigatoni or fusilli.
- 300g (10.5oz) Beef Steak (Sirloin): Sirloin is a great choice for its tenderness and flavor. Look for a well-marbled cut. You can also use ribeye or New York strip steak. It’s important to slice the steak into bite-sized strips for quick and even cooking.
- 2 tbsp (30ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor and health benefits. We’ll be using it for searing the steak and sautéing the vegetables.
- 3 cloves Garlic: Freshly minced garlic is essential for that classic Italian flavor. Don’t skimp – garlic is the star of this dish!
- 200g (7oz) Broccoli Florets: Broccoli adds a lovely freshness and a pop of green color. You can use pre-cut florets or chop a head of broccoli yourself.
- 150g (5oz) Cherry Tomatoes: Halved cherry tomatoes provide a burst of sweetness and acidity. Grape tomatoes are a good substitute if you can’t find cherry tomatoes.
- 150ml (½ cup) Heavy Cream: Heavy cream creates the rich and luxurious sauce that coats the pasta. It’s what makes this dish truly decadent.
- 60ml (¼ cup) Whole Milk: The milk helps to thin out the heavy cream slightly, creating a perfectly pourable sauce.
- 50g (½ cup) Grated Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, umami flavor to the sauce. Avoid pre-grated cheese, as it doesn’t melt as smoothly.
- Salt and Freshly Ground Black Pepper: To taste. Seasoning is key to bringing out all the flavors in the dish.
- Sun-Dried Tomato Pesto: This vibrant pesto adds a concentrated burst of flavor. Here’s what you’ll need to make it: 40g (¼ cup) sun-dried tomatoes (packed in oil, drained), 10g (¼ cup) fresh basil leaves, 15ml (1 tbsp) olive oil, 10g (1 tbsp) pine nuts, 1 clove garlic, and a pinch of salt.
- Garnish: 1 tbsp (15ml) toasted pine nuts (roughly chopped) and a few fresh basil leaves (torn) for added texture and visual appeal.
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Substitutions & Variations
Feel free to customize this recipe to your liking! Here are a few ideas:
- Steak: Chicken breast or shrimp can be used instead of steak.
- Broccoli: Asparagus, green beans, or spinach would also work well.
- Pesto: Store-bought sun-dried tomato pesto can be used in a pinch, but homemade is always best!
Step-by-Step Instructions for Creamy Garlic Steak Penne
- Cook the Penne: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions, usually around 10-11 minutes, until al dente – firm to the bite. Don’t overcook! Before draining, reserve about 60ml (¼ cup) of the pasta water. This starchy water is liquid gold; it helps bind the sauce and pasta together, creating a beautifully emulsified finish. Drain the pasta and set aside.
- Sear the Steak: While the pasta cooks, prepare the steak. Pat the steak strips dry with paper towels – this is crucial for achieving a good sear. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering. Season the steak strips generously with salt and freshly ground black pepper. Add the steak to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until browned and cooked to your desired level of doneness. Remember, the steak will continue to cook slightly after being removed from the heat. Transfer the seared steak to a plate, cover loosely with foil, and keep warm.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. Add the broccoli florets and halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring frequently, until the broccoli is bright green and slightly tender-crisp, and the cherry tomatoes begin to soften and release their juices.
- Create the Creamy Garlic Sauce: Pour in the heavy cream and whole milk, stirring to combine with the vegetables. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly. Add the grated Parmesan cheese and continue stirring until the cheese is melted and incorporated into the sauce. Season with salt and pepper to taste. If the sauce appears too thick, gradually whisk in a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Combine and Coat: Return the cooked penne pasta and the seared steak strips to the skillet with the creamy garlic sauce. Toss everything together gently but thoroughly, ensuring that the pasta and steak are fully coated in the sauce. Keep the skillet over low heat for a minute or two to allow the flavors to meld.
- Prepare the Sun-Dried Tomato Pesto: While the pasta is warming, make the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, pine nuts, garlic clove, olive oil, and a pinch of salt. Process until a smooth, vibrant paste forms. You may need to scrape down the sides of the food processor a few times.
- Plate and Garnish: Spoon the creamy steak penne into bowls or onto plates. Drizzle the sun-dried tomato pesto over the top in a decorative swirl. Sprinkle with toasted pine nuts and garnish with torn fresh basil leaves. Serve immediately.
Tips for the Perfect Sear
Achieving a beautiful sear on the steak is key to this dish. Here are a few tips: First, ensure the steak is completely dry before adding it to the hot skillet. Moisture inhibits browning. Second, don’t overcrowd the pan. Overcrowding lowers the temperature and results in steamed, rather than seared, steak. Work in batches if necessary. Finally, resist the urge to move the steak around while it’s searing. Let it sit undisturbed for a few minutes per side to develop a rich, golden-brown crust.
Broccoli & Tomato Harmony
The combination of broccoli and cherry tomatoes isn’t just about color and texture; it’s about flavor balance. The slight bitterness of the broccoli is beautifully offset by the sweetness of the cherry tomatoes. Cooking them together in the creamy garlic sauce allows their flavors to meld, creating a harmonious and delicious vegetable component to the dish.
The Magic of Sun-Dried Tomato Pesto
The sun-dried tomato pesto isn’t just a garnish; it’s a flavor bomb! The intense, concentrated flavor of sun-dried tomatoes, combined with the freshness of basil and the nutty crunch of pine nuts, adds a layer of complexity and depth to the creamy garlic sauce. Making your own pesto is surprisingly easy and yields a far superior result to store-bought versions.
Why This Recipe Works: Emulsification & Flavor Building
This Creamy Garlic Steak Penne isn’t just thrown together; it’s built on principles of flavor building and emulsification. Searing the steak first creates a Maillard reaction, developing deep, savory flavors. Deglazing the pan with the cream and milk lifts those browned bits (fond) and incorporates them into the sauce. The reserved pasta water is the secret weapon – its starch content helps emulsify the sauce, creating a silky, cohesive coating for the pasta. Finally, the bright, acidic pesto cuts through the richness of the cream, providing a balanced and satisfying dish.
Frequently Asked Questions
Can I use a different type of steak?
Yes, you can! Ribeye or New York strip steak would also work well. Adjust the cooking time accordingly.
Can I make the pesto ahead of time?
Absolutely! The pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Is it possible to make this dish lighter?
You can reduce the amount of heavy cream and use half-and-half or even milk instead, but the sauce will be less rich. You could also add more vegetables, like spinach or mushrooms.
Enjoy this incredibly flavorful and satisfying Creamy Garlic Steak Penne! Don’t forget to save this recipe to Pinterest for later!
Print
Creamy Garlic Steak Penne With Broccoli, Cherry Tomatoes & Sun Dried Tomato Pesto Swirl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Creamy Garlic Steak Penne with Broccoli and Cherry Tomatoes is a flavorful and satisfying dish perfect for a weeknight meal or special occasion. Tender steak and perfectly cooked penne are coated in a luscious creamy sauce with a vibrant sun-dried tomato pesto swirl.
Ingredients
- 250g (9oz) Penne Pasta
- 300g (10.5oz) Beef Steak (Sirloin), sliced
- 2 tbsp (30ml) Olive Oil
- 3 cloves Garlic, minced
- 200g (7oz) Broccoli Florets
- 150g (5oz) Cherry Tomatoes, halved
- 150ml (½ cup) Heavy Cream
- 60ml (¼ cup) Whole Milk
- 50g (½ cup) Grated Parmesan Cheese
- Salt and Pepper to taste
- Sun-Dried Tomato Pesto (40g sun-dried tomatoes, 10g basil, 15ml olive oil, 10g pine nuts, 1 clove garlic, pinch of salt)
- 1 tbsp (15ml) Toasted Pine Nuts, chopped
- Fresh Basil Leaves, torn
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Cook Pasta: Boil penne until al dente, reserving ¼ cup pasta water.
- Sear Steak: Sear steak strips in olive oil until browned, about 2-3 minutes per side.
- Sauté Vegetables: Sauté garlic, broccoli, and tomatoes until tender-crisp.
- Make Sauce: Simmer cream, milk, and Parmesan until thickened, adding pasta water if needed.
- Combine & Coat: Toss pasta, steak, and sauce together.
- Make Pesto: Blend sun-dried tomatoes, basil, pine nuts, garlic, olive oil, and salt.
- Plate & Garnish: Serve with pesto swirl, pine nuts, and basil.
Notes
For a richer flavor, use freshly grated Parmesan cheese. Don’t overcrowd the pan when searing the steak to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 150 mg
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