Cooking Instructions:

Begin by seasoning your steak generously with salt and pepper. Heat a skillet over medium-high heat, adding a tablespoon of olive oil and a tablespoon of butter. Once the butter has melted, add the steak to the skillet and cook for about 5 minutes on each side, or until it reaches your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.

While the steak rests, boil a pot of salted water and cook the pasta according to the package directions until al dente. Before draining, reserve a cup of the pasta cooking water. Drain the pasta and set it aside.

In the same skillet used for the steak, remove any excess fat and add the flour to create a roux. Stir for about a minute to cook off the raw flour taste. Gradually add the minced garlic, chicken broth, and heavy cream, stirring well to combine.

Incorporate the sun-dried tomatoes, red pepper flakes, oregano, thyme, and Parmesan cheese into the sauce. Allow the mixture to simmer for 5-7 minutes, stirring occasionally until the sauce thickens. If desired, blend roasted ingredients for a smoother sauce.

Slice the rested steak against the grain into thin strips. Add the cooked pasta to the sauce, tossing to combine and ensuring the pasta is well coated. If the sauce is too thick, add some reserved pasta cooking water to achieve the desired consistency. Finally, add the sliced steak to the pasta and toss again.

Serve the steak pasta immediately, garnished with fresh parsley or basil and additional Parmesan cheese on top. Consider drizzling with balsamic glaze or sprinkling with blue cheese for an extra layer of flavor.

Extra Tips:

When making this dish, take care not to overcook the steak to maintain its tenderness. Letting the steak rest after cooking is essential, as it allows the juices to redistribute, resulting in a juicier cut.

Feel free to customize the sauce by adding vegetables such as spinach or mushrooms for extra nutrition and flavor. Enjoy your delightful steak pasta dish!