Quick Skirt Steak Pasta

Let me tell you, skirt steak pasta is a total game-changer for weeknight dinners.

This Italian-American mashup brings together tender strips of seasoned skirt steak with perfectly cooked pasta, creating a meal that’s both filling and full of flavor. The meat gets nice and brown in a hot pan, leaving behind tasty bits that become part of the sauce.

There’s garlic and herbs working their magic throughout, and the whole thing comes together in a rich, savory sauce that coats every strand of pasta. A sprinkle of parmesan cheese on top is all you need to finish it off.

It’s the kind of no-fuss dish that makes everyone at the table happy, perfect for those nights when you want something that feels special without too much work.

What Kind of Steak Should I Use?

While this recipe calls for rump steak, you’ve got several good options that’ll work great in this pasta dish. Rump steak is a solid choice because it’s both flavorful and budget-friendly, but you could also use skirt steak, flank steak, or even ribeye if you’re feeling fancy. The key is to pick a cut that’s not too thick – you want it to cook quickly and slice easily into bite-sized pieces that mix well with the pasta. When you’re at the store, look for meat with good marbling (those little streaks of fat) since that’ll give you the best flavor, and try to get a piece that’s evenly thick throughout so it cooks uniformly. Just remember to slice your steak against the grain when you’re done cooking – this makes each bite more tender and easier to chew.

Options for Substitutions

This pasta recipe is pretty adaptable and here’s what you can swap if needed:

• Rump steaks: While rump steak works great here, you can use other cuts like ribeye, sirloin, or flank steak. Just remember to adjust cooking time based on the thickness of your meat.
• Thick cream: Heavy cream or whipping cream work perfectly. If you want a lighter version, try half-and-half mixed with a bit of cornstarch (1 tablespoon per cup) to help thicken the sauce.
• Parmesan cheese: Pecorino Romano or Grana Padano make good alternatives. If you’re in a pinch, any hard aged cheese will work, though the flavor will be slightly different.
• Chicken broth: Vegetable broth works just as well, or you can use beef broth for a richer flavor. In a pinch, water with a bouillon cube will do the trick.
• Fresh parsley: Fresh basil or chives can work instead. If using dried parsley, use just 1 teaspoon as dried herbs are more concentrated.
• Italian herb mix: Make your own by combining equal parts dried basil, oregano, and thyme. Or use just one of these herbs if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking skirt steak pasta is overcooking the steak – for the best results, cook it to medium-rare and let it rest for at least 5 minutes before slicing against the grain, which ensures tender meat rather than tough, chewy pieces. Another common error is adding the cream sauce to extremely hot pasta, which can cause it to split or become grainy – instead, let the pasta cool for a minute after draining and gradually stir in the cream sauce while the pan is on medium-low heat. To prevent your pasta from becoming mushy, cook it just until al dente (about 1-2 minutes less than package instructions) since it will continue cooking slightly when tossed with the hot sauce. For the most flavorful results, save a cup of pasta water before draining – this starchy liquid can help thin out the cream sauce if it becomes too thick, while also helping the sauce cling better to the pasta.

What to Serve With Steak Pasta?

Since this dish is already rich with pasta and steak, you’ll want some lighter sides to balance out the meal. A simple arugula salad with lemon dressing cuts through the creamy sauce perfectly, while roasted cherry tomatoes add a nice pop of acidity. If you’re feeding a crowd, some garlic bread on the side never hurts – though you might want to go easy since there’s already pasta in the mix! For a veggie option that won’t weigh you down, try some simple steamed broccoli or roasted asparagus tossed with just a bit of olive oil and salt.

Storage Instructions

Keep Fresh: Once cooled, place your skirt steak pasta in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. I like to keep the sliced steak separate from the pasta if possible – this helps keep the meat from overcooking when you warm it up later.

Make Ahead: You can prep components separately to save time. Cook the pasta ahead and toss it with a bit of olive oil, then store it in the fridge. The cream sauce can be made up to 2 days in advance. When you’re ready to eat, just cook the steak fresh and combine everything together.

Warm Up: To reheat, warm the pasta and sauce gently in a pan over medium-low heat, adding a splash of cream or broth if needed to loosen up the sauce. If you stored the steak separately, add it last just to warm it through – this keeps it from getting tough. A quick zap in the microwave works too, but the stovetop method gives better results.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

For the steak:

• 1 branch rosemary
• 2 garlic cloves, minced
• pepper
• salt
• 2 rump steaks (1 lb)
• 1 tbsp olive oil
• 2 tbsp butter

For the pasta:

• 250g pasta

For the sauce:

• 2 tbsp butter
• 1/3 cup grated Parmesan cheese
• salt
• 2 garlic cloves, minced
• freshly ground black pepper
• 1/2 cup chicken broth
• 1 tsp Italian herb mix
• 1 cup thick cream
• a handful of fresh parsley, chopped

Step 1: Prepare and Sear the Steaks

Begin by generously seasoning your rump steaks with salt and pepper.

Heat some olive oil in a large skillet over high heat.

Once the oil is hot, add the steaks and cook them for 3-4 minutes per side or until you see a nice brown crust forming.

Step 2: Flavor the Steaks with Butter and Herbs

Once the steaks have a good crust, add butter, garlic, and a sprig of rosemary to the pan.

Spoon the melted butter over the steaks frequently as they cook to your liking.

Once done, remove the steaks from the skillet and let them rest for 5 minutes before slicing them thinly.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil.

Add your pasta and cook according to the package directions until al dente.

Before draining, reserve 1-2 cups of pasta water.

Drain the pasta and set it aside.

Step 4: Make the Pasta Sauce

Using the same skillet you used for the steak (if large enough), melt some butter over medium-low heat.

Add chopped garlic and cook for 1 minute.

Stir in some Italian seasoning, followed by chicken stock.

Allow the mixture to simmer for 1-2 minutes, then add heavy cream.

Continue to simmer until the sauce starts to thicken.

Step 5: Combine Everything Together

Add the cooked pasta to the skillet with the sauce.

Add the thinly sliced steak to the mix, and stir in grated Parmesan cheese.

If the pasta seems too dry, incorporate some of the reserved pasta water until you achieve the desired consistency.

Step 6: Final Seasoning and Serve

Finish with chopped parsley and season with additional salt and pepper to taste.

Serve the creamy steak pasta immediately, garnished with extra freshly grated Parmesan if you like a cheesier finish.