Description
Zesty Steak Pasta is a vibrant and quick-to-make dinner featuring tender flank steak slices tossed with spaghetti, fresh vegetables, and a zesty lemon-garlic sauce. This recipe combines the juicy flavors of seared steak with the freshness of cherry tomatoes, bell peppers, and a hint of red pepper flakes for a perfect balance of spice and zest. Ideal for busy weeknights, it delivers a satisfying yet light meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 1 lb Spaghetti or Your Choice of Pasta (Can be substituted with whole wheat or gluten-free pasta.)
Steak and Veggies
- 1 lb Flank Steak or Sirloin (Cut against the grain for tenderness.)
- 1 cup Cherry Tomatoes, halved (Can substitute with seasonal tomatoes.)
- 1 piece Bell Pepper, sliced (Consider zucchini as a lower-carb option.)
- 4 cloves Garlic, minced (Fresh is preferred.)
Seasonings and Extras
- 3 tablespoons Olive Oil (Avocado oil can be used instead.)
- 1 teaspoon Red Pepper Flakes (Adjust to taste.)
- 1 piece Lemon, zest and juice (Lime can be an alternative.)
- 1/2 cup Grated Parmesan Cheese (Optional, can be omitted for dairy-free.)
- Fresh Basil or Parsley to taste (Can be left out if unavailable.)
- Salt to taste
- Pepper to taste
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
- Cook the Steak: While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the flank steak with salt and pepper, then sear it for about 3–4 minutes per side for medium rare, or to your desired doneness. Remove steak from skillet and let rest for 5 minutes before slicing thinly against the grain.
- Sauté Vegetables and Aromatics: In the same skillet, add remaining 1 tablespoon olive oil. Sauté minced garlic for about 30 seconds until fragrant. Add sliced bell pepper and halved cherry tomatoes, cooking for 4–5 minutes until softened but still vibrant.
- Add Spice and Zest: Stir in red pepper flakes, lemon zest, and lemon juice, mixing well to combine and brighten the flavors. Season with salt and pepper to taste.
- Toss Pasta with Steak and Veggies: Return the sliced steak to the skillet, add the cooked pasta, and toss everything together. If the mixture seems dry, add reserved pasta water a little at a time to loosen the sauce.
- Finish and Serve: Remove from heat and stir in grated Parmesan cheese if using. Garnish with fresh basil or parsley. Serve immediately while warm and enjoy your zesty steak pasta.
Notes
- For a dairy-free version, omit the Parmesan cheese or substitute with a vegan alternative.
- Use whole wheat or gluten-free pasta to accommodate dietary restrictions.
- Adjust red pepper flakes according to your preferred spice level.
- Resting the steak after cooking ensures juicy, tender slices.
- Reserve some pasta water to adjust sauce consistency if needed.
