Recipe Background
Creamy Pepper Steak Pasta will tantalize your taste buds with its variety of flavors! The sauce is rich and luscious, infused with the delightful bite of peppercorns, all draped over juicy and flavorful flank steak. Creamy Pepper Steak Pasta makes the most of rigatoni pasta to ensure you don’t miss a drop of the flavor. This is a restaurant-quality dish that only needs 20 minutes to make, so what are you waiting for? You simply must try it!
Creamy Pepper Steak Pasta will tantalize your taste buds with its variety of flavors! The sauce is rich and luscious, infused with the delightful bite of peppercorns, all draped over juicy and flavorful flank steak. Creamy Pepper Steak Pasta makes the most of rigatoni pasta to ensure you don’t miss a drop of the flavor. This is a restaurant-quality dish that only needs 20 minutes to make, so what are you waiting for? You simply must try it!
Ingredients
- 12 ounces skirt or flank steak
- salt to taste
- 2 tablespoons olive oil divided
- 1 red onion diced
- 12 ounces rigatoni
- 1 tablespoon butter
- 2 cups button mushrooms sliced
- 1/2 cup white wine dry
- 1/2 cup beef broth
- 1/2 tablespoon black pepper cracked
- 1/2 teaspoon green peppercorns in brine
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 3/4 cup heavy cream
- 2 tablespoons parsley optional, chopped, for topping
Directions
- Heat a skillet over high heat.
- Season the steak with the salt and 1 tablespoon of the olive oil.
- When the skillet is hot, add the steak and sear for 2 minutes on each side.
- Transfer the steak from the pan, tent with foil, and set aside.
- Reduce the heat to low.
- Add the diced red onion to the skillet with the remaining 1 tablespoon of the olive oil and cook until tender, about 3-5 minutes.
- In a separate pot, cook the pasta according to package directions.
- Increase the heat of the skillet to medium-high heat.
- Add the butter and mushrooms, cooking until mushrooms are golden brown.
- Once golden, add the white wine and scrape any browned bits at the bottom of the skillet up with a wooden spoon.
- Once the wine has been reduced by half, add in the beef broth, the black pepper, the peppercorns, the garlic, the mustard, and the cream.
- Bring the mixture to a simmer and reduce the heat to low.
- Once the pasta is cooked, remove the pot from the heat, reserving 1 cup of the pasta water.
- Drain the pasta.
- Add the pasta to the sauce and add in 1/4 cup of the cooking water.
- Stir and increase heat to medium-low.
- Slice the steak and add it back to the skillet.
- If needed, add more pasta water to your sauce for thinning.
- Stir well, garnish with parsley, and serve warm!
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