This seared strip loin steak pasta takes just 30 minutes to prepare! It's a simple yet impressive dish that's perfect for date nights in or dinner parties.
If you just read the title of this recipe and thought, "There's no way I can cook a strip loin steak on my own," think again!
Strip loin is one of the easiest cuts of steak to prepare. Season it generously with salt, then grill over medium-high heat until medium rare.
The strip loin takes about 8 minutes to cook, and then it's just a matter of cooking some linguine and sauteing a little fennel.
Think you can manage that? I certainly do!
This linguine pasta with steak strips is a deceptively easy recipe, but it looks like a total showstopper!
Ingredients in This Recipe
The star of this dish is the Strip Loin Steak. It's an incredibly tender cut of steak that's ideal for grilling.
You can use any great strip steak, like a NY strip steak. A ribeye also works and costs a little more.
Rather than prepare a pasta side dish for the steak, I sliced the steak and served it atop a bed of fennel and goat cheese linguine to create one unified dish.
After being cooked until al dente, the linguine pasta is combined with sauteed fennel, chopped olives, a little orange zest and juice, and fresh garlic.
I added a teaspoon of red pepper flakes to make the pasta really pop. You need that kick of heat to offset the juicy strip loin steak and the creamy goat cheese!
How to Make Steak Pasta
This quick pasta recipe would be a unique alternative to your typical romantic steak dinner. It's a very straightforward recipe that's easy to prepare.
- Prepare the steak: Pat the steak dry and season it generously with kosher salt. Heat the grill to medium-high heat.
- Grill the steak: Grill the steak until medium rare, turning halfway through cooking. Set aside.
- Boil the pasta: Cook the linguini until al dente. Be sure to reserve 1 cup of the pasta water before draining the linguini in a colander.
- Saute the fennel: In the same pot you cooked the pasta in, heat olive oil over medium heat. Add the fennel, red pepper flakes, and 1 teaspoon of kosher salt and cook until the fennel is tender.
- Add the chopped olives, garlic, and orange zest. Stir in the juice from one orange and stir to combine. Set aside.
- Assemble the pasta dish: Return the drained linguini to the pot. Crumble goat cheese over the pasta and add the reserved pasta water. Stir until the pasta is evenly coated.
- Serve with slices of steak on top. I like to garnish each serving with fresh parsley as well.
Can This Recipe Be Made on the Stovetop?
Yes! If you don't have an outdoor grill, you can sear the steak on the stovetop using an indoor grill pan.
I recommend using a grill pan rather than a regular skillet, as it will distribute the heat more evenly and will create those gorgeous grill marks on the steak.
Can This Recipe Be Prepared in Advance?
No, I recommend preparing and eating the steak and pasta right away.
If desired, you can chop the fennel in advance as well as zest and juice the orange. Otherwise you'll need to make the recipe just before you plan on serving it.
What to Serve with Steak Pasta
This pasta with steak strips pairs well with crusty garlic bread, a simple green side salad, or one of the following sides:
- Skillet Green Beans
- Roasted Broccoli
- Shredded Brussels Sprouts Salad
- Roasted Vegetables
- Winter Citrus Salad
Tips for Making Pasta with Steak Strips
- I recommend grilling the steak just until it's medium rare. If you over cook the steak, it will become tough and chewy.
- I used linguine to make this steak pasta recipe, but any long pasta shape will work.
- Reserve 1 cup of the pasta water before draining the linguine. The pasta water will be very starchy and will help create a smooth, silky sauce. Regular tap water won't give the same results!
Seared Strip Loin with Linguini with Fennel and Olives
- 6 to 8 ounces Strip Loin Steak
- 1 tablespoon olive oil
- 2 cups chopped fennel
- ⅓ cup chopped castelvatrano olives (green olives)
- 1 teaspoon red pepper flakes
- 2 cloves garlic chopped
- Zest and juice of one orange
- ⅓ cup chopped fresh parsley
- ½ cup (4 ounces) goat cheese from a goat cheese log
- 1 box (16 ounces) linguini
- Kosher salt and pepper
- Pat steak dry and season generously with kosher salt. Heat a grill pan, or the grill to medium-high heat. Grill the steak until medium rare (135ºF to 140º),turning halfway through cooking, about 8 minutes total. Set aside
- Meanwhile, bring a large pot of salted water to a boil. Cook the linguini according to package instructions. Reserve 1 cup of the pasta water before draining linguini in a colander.
- Heat the olive oil over medium heat in the same pasta pot. Cook fennel, red pepper flakes, and 1 teaspoon of kosher salt over medium heat, stirring, until fennel is tender, 5 to 6 minutes. Add the chopped olives, garlic, and orange zest. Stir in the juice from one orange and stir to combine. Set aside.
- Return the drained linguini to the pot. Crumble in ½ cup goat top and add the reserved pasta water. Stir until the pasta is evenly coated.
- Serve with slices of steak on top and fresh parsley as garnish.
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