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To make Minute Garlic Butter Steak Bites Pasta, you need: - 8 oz fettuccine pasta - 1 lb flank steak, cut into bite-sized cubes - 4 tablespoons unsalted butter, divided - 4 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 tablespoon soy sauce - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, roughly chopped - Freshly grated Parmesan cheese, for serving If you can't find flank steak, you can use sirloin or ribeye. Both have great flavor. For the pasta, any long type works well. You could use spaghetti or linguine. If you want a lighter dish, try zucchini noodles. If you don’t have fresh garlic, garlic powder works in a pinch. Use one-eighth teaspoon for each clove. For the soy sauce, tamari is a good gluten-free choice. When picking your flank steak, look for bright red color with little fat. The meat should feel firm but not tough. Fresh pasta should be smooth and not sticky. Choose cherry tomatoes that are plump and firm. They should smell sweet. For parsley, select bright green leaves with no browning. Fresh herbs add a nice touch to your dish. Cook the fettuccine first. Fill a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. Once boiling, add the fettuccine. Cook it until it is al dente, as per the package instructions. Before draining, save 1 cup of pasta water. Drain the pasta and set it aside for later. While the pasta cooks, get the steak ready. Cut the flank steak into bite-sized cubes. Season the cubes well with salt and fresh black pepper. Make sure every piece is coated. This step adds a lot of flavor to the steak. Now, heat a large skillet over medium-high heat. Melt 2 tablespoons of butter in the skillet until it starts to foam. Carefully add the seasoned steak cubes in a single layer. Sear them for about 2-3 minutes. You want them browned on all sides. Once they are browned, take the steak out and set it on a plate. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic. Sauté it for about 1 minute. Stir it often until it smells amazing but does not brown. Burnt garlic can ruin the flavor. Add the drained fettuccine back into the skillet. Now, add the seared steak, halved cherry tomatoes, dried oregano, and soy sauce. Toss everything together well. If it seems dry, add a splash of the reserved pasta water. This helps create a silky sauce. Cook for an additional 2-3 minutes. Stir gently so everything heats through and flavors blend. Remove the skillet from the heat. Sprinkle chopped parsley over the pasta. Toss gently to mix. Serve right away with freshly grated Parmesan cheese on top. Enjoy your meal! To cook pasta just right, start with plenty of water. Use a big pot and add salt. The water should taste like the sea. Bring it to a rolling boil before adding the fettuccine. Follow package instructions for cooking time. Stir the pasta a few times to prevent sticking. Check for that al dente bite, where it is firm but not hard. Before draining, save some pasta water. This water helps make the sauce silky later. For tender steak bites, choose flank steak. Cut it into small cubes. Season well with salt and pepper. This adds flavor. Sear the steak in a hot skillet. Use medium-high heat and let it brown without moving it too much. This seals in the juices. Cook it for about 2-3 minutes. Don’t overcrowd the pan; cook in batches if needed. This keeps the heat high and gives a nice crust. Garlic adds great flavor but can burn quickly. To avoid this, lower the heat after searing the steak. Add garlic to melted butter only when it's warm. Stir it constantly for about a minute. You want it to smell good but not turn brown. If it does burn, it turns bitter and ruins the dish. If you’re unsure, keep a close eye on it. Garlic cooks fast, so stay alert! {{image_4}} You can add veggies to boost flavor and nutrition. Cherry tomatoes are a great start. They add sweetness and color. You can also try adding spinach or zucchini. Just toss them in during the last few minutes of cooking. This keeps them fresh and vibrant. Bell peppers or mushrooms can work well too. They add texture and taste. Fettuccine is a classic choice, but many options exist. You might like penne, which holds sauce well. Or try spaghetti for a fun twist. If you want a lighter feel, go for zucchini noodles. They pair nicely with the steak and garlic sauce. You can even mix different shapes for a fun plate! While garlic butter is a winner, you can switch it up. A creamy Alfredo sauce adds richness. A splash of balsamic glaze brings tang and depth. For a spicy kick, add red pepper flakes to the butter. You could also try pesto for a fresh herb flavor. Each sauce changes the dish and keeps it exciting! To store your leftover Minute Garlic Butter Steak Bites Pasta, let it cool first. Place it in an airtight container. You want to keep it fresh. This method helps keep the flavors intact. Store in the fridge for up to three days. If you leave it out too long, it may spoil. When reheating, add a splash of water or broth to the pasta. This helps prevent it from drying out. Heat it in a skillet over medium-low heat. Stir it gently to mix the flavors. You can also use a microwave. Cover it loosely with a lid to keep moisture. Heat for about one to two minutes, stirring halfway through. If you want to save it longer, freezing is a great choice. Place the cooled pasta in a freezer-safe bag. Remove as much air as you can before sealing. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned before for best taste. It takes about 20 minutes to cook this dish. You will spend about 10 minutes prepping the ingredients and 10 minutes cooking. It's quick and easy, perfect for busy days. Yes, you can use other meats. Chicken breast or shrimp works well. Just make sure to adjust the cooking time. For chicken, cook until no longer pink. For shrimp, cook until they turn pink and opaque. This pasta pairs well with a fresh salad. A simple green salad with vinaigrette is great. You can also serve garlic bread or roasted vegetables on the side. These add nice textures and flavors to your meal. In this article, we explored the key ingredients needed for Minute Garlic Butter Steak Bites Pasta. We talked about how to cook the pasta and prepare the steak for the best flavor. I shared tips to ensure perfect pasta and tender steak. You can also try fun variations and know how to store leftovers properly. Remember, cooking is a chance to enjoy fresh flavors. With practice, you will impress everyone with this delicious dish.

Minute Garlic Butter Steak Bites Pasta

Savor the taste of Flavorful Garlic Butter Steak Bites Pasta with this quick and easy recipe! In just 20 minutes, you can whip up a delicious meal featuring tender steak, creamy garlic butter sauce, and al dente fettuccine. Perfect for a weeknight dinner or impressing guests, this dish is sure to become a favorite. Click to explore the full recipe and elevate your dinner game today! #GarlicButterPasta #SteakBites #PastaRecipes #EasyDinnerIdeas
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Ingredients
  

8 oz fettuccine pasta

1 lb flank steak, cut into bite-sized cubes

4 tablespoons unsalted butter, divided

4 cloves garlic, finely minced

1 teaspoon dried oregano

1 tablespoon soy sauce

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, roughly chopped

Freshly grated Parmesan cheese, for serving

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Once boiling, add the fettuccine and cook according to the package instructions until it reaches al dente texture. Before draining, reserve 1 cup of the pasta water to use later. Drain the pasta and set it aside.

    Prepare the Steak: While the pasta is cooking, season the flank steak cubes liberally with salt and freshly ground black pepper, ensuring they are evenly coated for maximum flavor.

      Sear the Steak: In a large skillet set over medium-high heat, melt 2 tablespoons of butter until it starts to foam and sizzle. Carefully add the seasoned steak cubes to the skillet in a single layer, allowing them to sear for about 2-3 minutes until they are browned on all sides. Once browned, remove the steak from the skillet and set aside on a plate.

        Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté it for about 1 minute, stirring frequently, until it becomes fragrant but not browned, as burnt garlic can impart a bitter taste.

          Combine Everything: Add the drained fettuccine, the seared steak, halved cherry tomatoes, dried oregano, and soy sauce into the skillet with the garlic butter. Toss everything well to combine, adding a splash of the reserved pasta water to create a silky sauce. Continue to cook for an additional 2-3 minutes, stirring gently to ensure everything is heated through and flavors meld.

            Finish and Serve: Remove the skillet from heat. Sprinkle freshly chopped parsley over the pasta and toss gently to combine. Serve the dish immediately, with freshly grated Parmesan cheese generously dusted on top for an extra rich flavor.

              Prep Time: 10 min | Total Time: 20 min | Servings: 4

                - Presentation Tips: Plate the pasta in shallow bowls, ensuring a generous pile of steak bites and cherry tomatoes on top. A final flourish of chopped parsley and a sprinkle of Parmesan will enhance both the flavor and visual appeal of your dish.