Saucy steak and fettuccine

For the Pasta

• 12 oz fettuccine

• 1 Tbsp kosher salt

For the Steak

• 1 lb sirloin steak Main protein

• 2 Tbsp vegetable oil

• freshly ground black pepper

For the Creamy Sauce

• 2 Tbsp butter

• 2 cloves garlic, minced.

• 2 Tbsp all-purpose flour

• 2 cups milk

• ½ cup freshly grated Parmesan

LETS GET COOKING!

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

• Heat vegetable oil in a large skillet over medium-high heat. Season the sirloin steak with kosher salt and black pepper. Sear for about 4-5 minutes on each side, or until your desired doneness. Remove the steak and let it rest for a few minutes before slicing.

• In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour to create a roux, then gradually pour in the milk, stirring constantly. Continue cooking until the sauce thickens slightly, about 3-4 minutes.

• Stir in the grated Parmesan cheese until melted and creamy. Add the cooked fettuccine, halved cherry tomatoes, and spinach to the sauce. Toss gently until the spinach wilts and the ingredients are well coated. If the sauce is too thick, add a splash of pasta water.

• Slice the rested steak and arrange it on top of the creamy fettuccine. Drizzle with balsamic glaze and sprinkle with freshly chopped parsley for a pop of color.