Green Chef

Sirloin Steak with Parmesan Fettuccine

Fresh fettuccine, sun-dried tomatoes, toasted breadcrumbs, parsley

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Let the steak rest after cooking for at least 10 minutes for juicier slices. Soak sun-dried tomatoes before chopping to ensure they’re soft and flavorful. Save a little pasta water to adjust the sauce texture if needed. Always taste and season your sauce and pasta before serving.

Ingredients

0.25 oz Parsley
1 whole Shallot
1 clove Garlic
0.25 oz Sun-dried Tomatoes
0.5 oz Breadcrumbs
12 oz Sirloin Steak
1 tbsp Ranch Seasoning
7 oz Fresh Fettuccine
1 oz Creamy Mushroom Broth
1 oz Crème Fraîche
1 oz Parmesan Cheese
1 oz Umami Stock Concentrate
1 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil

Tools

large pot large sauté pan mixing bowls measuring cup & spoons strainer thermometer cutting board paper towels

Mise en Place

Prepare fresh ingredients

Wash and dry all fresh produce. De-stem and finely chop 1/4 oz (for 2 servings) or 1/2 oz (for 4 servings) of parsley. Cut the ends off 1 whole shallot (or 2 whole shallots) and discard peel. Halve lengthwise and small dice into 1/4-inch pieces. Mince 1 garlic clove (or 2 cloves).

Soak and chop sun-dried tomatoes

Place 1/2 oz (or 1 oz) of sun-dried tomatoes in a small bowl. Cover with water and let soak for at least 5 minutes, or until softened. Once softened, roughly chop tomatoes and discard soaking liquid.

Gather and measure ingredients

Measure out V cup (or 1/2 cup) of breadcrumbs, 12 oz (or 24 oz) of sirloin steak, 2 tbsp (or 4 tbsp) butter, 7 oz (or 14 oz) fresh fettuccine, 3 oz (or 6 oz) crème fraîche, 1 oz (or 2 oz) Parmesan cheese, 1 oz (or 2 oz) ranch seasoning, 1/2 cup (or 1 cup) creamy mushroom broth, and 1 oz (or 2 oz) umami stock concentrate. Set aside all pre-measured items for easy access during cooking.

Set up cookware and tools

Get out a large pot (for pasta), large sauté pan (for steak and vegetables), 2 small bowls (for soaking tomatoes and holding toasted breadcrumbs), mixing bowls, measuring cup and spoons, strainer, and thermometer. Fill the large pot with water and bring to a boil for pasta cooking.

Cooking Steps

Prepare Ingredients

Bring a large pot of salted water to a boil. De-stem parsley and finely chop the leaves. Cut the ends off shallot, discard the peel, halve lengthwise, and small dice into pieces about ¼ inch each. Mince garlic. Place sun-dried tomatoes in a small bowl, cover with water, and let soak for at least 5 minutes or until softened. Once softened, roughly chop sun-dried tomatoes and discard soaking liquid.

Make Breadcrumb Topping

Heat a large dry sauté pan over medium-high heat. Add breadcrumbs and 1 tablespoon butter (2 tablespoons for 4 servings) to hot pan. Lightly season with salt and pepper. Cook 2-3 minutes, or until butter melts and breadcrumbs are lightly browned, stirring occasionally. Remove from heat, transfer toasted breadcrumbs to a small bowl, add parsley, and stir to combine. Wipe out pan.

Season & Cook Steak

Pat sirloin steak dry with paper towels. Season with ranch seasoning, salt, and pepper. Heat 1 tablespoon cooking oil in the pan used for breadcrumbs over medium-high heat. Add steak to hot pan. Sear 5-6 minutes on each side. Transfer to a cutting board and let rest at least 10 minutes.

Start Sauce

Heat a drizzle of cooking oil in the pan used for steak over medium-high heat. Add shallot, garlic, and sun-dried tomatoes to hot pan. Season with salt and pepper. Cook 3-4 minutes or until shallot is translucent, stirring occasionally.

Cook Pasta

Once water is boiling, add fresh fettuccine to the pot (gently separating with your hands first if needed). Cook, stirring occasionally, until al dente, 3-5 minutes. Reserve ⅓ cup pasta cooking water (1 cup for 4 servings), then drain.

Finish Sauce & Toss Pasta

Reduce heat under pan with veggies to medium-low. Stir in creamy mushroom broth, crème fraîche, Parmesan cheese, umami stock concentrate, and reserved pasta cooking water. Stir to combine. Cook 1-2 minutes, or until cheese melts and sauce is reduced by half, stirring frequently. Add drained fettuccine, toss to combine, and season with salt and pepper to taste.

Plate Your Dish

Cut sirloin steak against the grain into thin slices. Divide Parmesan fettuccine between plates, fan steak over top, and garnish with toasted breadcrumbs. Enjoy!

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