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Grilled Flat Iron Steak Alfredo Recipe

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4 from 28 reviews

This Steak Alfredo recipe pairs perfectly grilled flat iron steak with creamy homemade Alfredo sauce tossed with fettuccine pasta. A flavorful and rich dish ready in 45 minutes, ideal for a satisfying dinner that blends tender steak and cheesy, buttery sauce with fresh herbs.

Ingredients

For the Steak

  • 1.5 to 2 pounds flat iron steak (or flank steak or sous vide steak)
  • Olive oil (for coating)
  • Salt and pepper
  • 1/2 teaspoon garlic powder (or to taste)
  • Vegetable oil (for grill grates)

For the Pasta and Sauce

  • 1 16-ounce package fettuccine (plus 1 cup reserved pasta water)
  • 6 tablespoons unsalted butter (cut into tablespoons)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese (or Parmigiano Reggiano)
  • Salt and pepper (to taste)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Grate Cheese: Finely grate a block of Parmesan cheese using a microplane. Lightly pack the grated cheese into measuring cups and level off. Set aside for the sauce preparation.
  2. Grill Steak: Preheat grill to 450°F. Clean and oil the grill grates thoroughly using a vegetable oil-soaked paper towel held with tongs. Pat the steak dry, coat lightly with olive oil, then season both sides with salt, pepper, and garlic powder. Place steak on the hot grill, close the lid, and cook for 4 to 5 minutes per side depending on thickness, until it reaches 130-135°F for medium-rare or 145°F for medium. Remove steak and tent with foil to rest for 10 minutes. Slice thinly against the grain.
  3. Boil Pasta: Bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of fine sea salt. Cook the fettuccine to al dente, following the shortest time indicated on the package. Before draining, reserve 1 cup of the pasta water. Drain pasta but do not rinse to retain starch that helps thicken the sauce.
  4. Melt Butter: In a very large skillet or heavy pot, melt butter over medium-high heat. Stir in onion powder and garlic powder, cooking and stirring constantly for about 30 seconds until fragrant but not browned.
  5. Finish Sauce: Pour in heavy cream and add Italian seasoning along with about 1/4 teaspoon each of salt and pepper. Bring to a gentle boil, then reduce heat to medium-low and let simmer for 1 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Add Cheese: Remove the skillet from heat. Gradually add the grated Parmesan cheese a handful at a time, stirring continuously until the cheese melts and the sauce becomes smooth.
  7. Toss Pasta: Add the drained pasta and 1/2 cup of the reserved pasta water into the skillet. Return to medium heat and toss with tongs for about 1 minute until the sauce turns silky and evenly coats the pasta. Add additional pasta water as needed to achieve the desired sauce consistency.
  8. Serve: Plate the pasta, then top with the thinly sliced grilled steak. Optionally garnish with chopped fresh parsley, extra Parmesan cheese, and freshly cracked black pepper. Serve immediately to enjoy the creamy, flavorful dish.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and flavor.
  • Flat iron steak is recommended for tenderness and flavor, but flank or sous vide steak can be used as alternatives.
  • Do not rinse pasta after draining to preserve starches that help thicken the Alfredo sauce.
  • You can adjust the thickness of the sauce with reserved pasta water to achieve perfect coating consistency.

Find it online: https://justsosavory.com/grilled-flat-iron-steak-alfredo-recipe/