Description
Tender skirt steak strips seared with savory seasonings are tossed with al dente rigatoni and a luxuriously silky leek-garlic cream sauce, brightened with lemon zest and finished with a hint of nutmeg. This restaurant-worthy dinner comes together in under an hour and is ideal for weeknight indulgence.
Ingredients
Units
Scale
For the Steak & Marinade:
- 1 1/2 lb Skirt steak (Trimmed cut into 3-4″ strips)
- 1 Tbsp Low-sodium soy sauce
- 1 Tbsp Worcestershire sauce
House Seasoning See recipe below (1 Tbsp)
- 2 Tbsp Canola oil (Divided)
- Kosher salt (To taste)
For the Pasta & Sauce:
- 1 lb Rigatoni pasta
- 2 Tbsp Unsalted butter
- 2-3 Medium Leeks (Cleaned white & pale green parts sliced)
- 2 cloves Garlic (Minced)
- 1/2 cup White wine
- 1 cup Beef broth
- 2 cups Heavy cream
- 1 tsp Coarsely ground black pepper
- 1/2 tsp Freshly ground nutmeg
- 1 tsp Lemon zest (Plus 1 Tbsp lemon juice)
- 1 Tbsp Lemon juice
- 2 Tbsp Fresh parsley (Finely chopped for garnish)
House Seasoning (makes about 4 Tbsp)
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Sweet paprika
- 1 Tbsp Kosher salt
- 1 Tbsp Freshly ground black pepper
Instructions
Marinate & Sear the Steak:
- In a bowl, toss steak strips with soy sauce, Worcestershire sauce, House Seasoning, and a pinch of kosher salt.
- Heat 1 Tbsp canola oil in a large skillet over high heat. Sear steak in batches 1–2 minutes per side until browned but still medium-rare. Transfer to a plate and tent with foil.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook rigatoni until just al dente per package instructions. Drain and reserve ½ cup pasta water.
Sauté the Leeks & Aromatics:
- In the same skillet, reduce heat to medium and add remaining 1 Tbsp canola oil and 2 Tbsp butter.
- Add sliced leeks and a pinch of salt; sauté 3–4 minutes until softened.
- Stir in minced garlic, cook 30 seconds until fragrant.
Deglaze & Build the Sauce:
- Pour in white wine, scraping up any browned bits. Let reduce 1–2 minutes.
- Stir in beef broth and heavy cream; bring to a gentle simmer.
Season & Finish:
- Whisk in black pepper, nutmeg, lemon zest, and lemon juice. Simmer 2–3 minutes until slightly thickened.
- Return steak and any juices to the pan; stir in cooked rigatoni. If too thick, add reserved pasta water a splash at a time until sauce coats pasta.
Garnish & Serve:
- Remove from heat. Stir in chopped parsley.
- Divide among bowls and serve immediately.
Notes
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Adjust Doneness: Cook steak to preferred doneness; adjust sear time accordingly.
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Leek Tip: Rinse leeks well to remove any grit between layers.
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Make-Ahead: Prep House Seasoning in advance. Sauce can be made early; reheat gently and stir in pasta and steak before serving.
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Variations: Substitute fettuccine or pappardelle for rigatoni for a different texture.
-
Wine Substitute: Use extra broth if skipping the wine.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Pasta
- Cuisine: American, Italian-Inspired
Nutrition
- Calories: 720
