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Cajun Garlic Steak

Cajun Garlic Steak

Savor a perfectly seared Cajun Garlic Steak with cheesy twisted pasta. A bold and creamy dish that turns any dinner into a special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 8-ounce beef sirloin steaks, about 1-inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 pound cavatappi pasta
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 4 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup grated parmesan cheese, for garnish

Equipment

  • Large cast-iron or heavy-bottomed skillet
  • Large saucepan or Dutch oven
  • Tongs
  • Sturdy whisk
  • Chef's knife
  • Cutting board
  • Pot for boiling pasta

Method
 

  1. Pat the steaks dry with paper towels and rub Cajun seasoning and smoked paprika all over them, with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until hot.
  3. Sear the steaks in the skillet for 3-4 minutes until a dark crust forms.
  4. In the last minute of cooking, add butter and minced garlic to the skillet, basting the steaks with the butter.
  5. Remove steaks from the skillet and let them rest.
  6. Cook cavatappi pasta in salted boiling water until 'al dente,' then drain without rinsing.
  7. In a saucepan, melt butter over medium heat and add minced garlic, cooking until fragrant.
  8. Sprinkle in flour and whisk to create a roux, cooking for about a minute.
  9. Gradually add milk while whisking to prevent lumps, cooking until thickened.
  10. Stir in shredded cheddar and mozzarella until melted; season with salt, black pepper, garlic powder, and onion powder.
  11. Combine drained cavatappi pasta with the cheese sauce and stir until well coated.
  12. Slice the rested steak against the grain and serve over the cheesy pasta with grated parmesan on top.

Nutrition

Calories: 750kcalCarbohydrates: 60gProtein: 45gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 125mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 2mgCalcium: 450mgIron: 3mg

Notes

Use fresh minced garlic for the best flavor; jarred garlic doesn’t compare. For a lighter option, you can use chicken breasts instead of steak. Don't be afraid to shred your own cheese; it melts better and results in a creamier sauce. Leftover steak can be quickly reheated in garlic butter for another delicious meal!
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