Go Back
–+ servings
Cowboy Butter Steak Linguine with Roasted Carrots & Parsley

Cowboy Butter Steak Linguine with Roasted Carrots & Parsley Delight

A delightful Cowboy Butter Steak Linguine with Roasted Carrots & Parsley elevating simple flavors to restaurant-quality perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Linguine can swap for fettuccine or penne
For the Steak
  • 1 lb Steak (sirloin or ribeye) avoid lean cuts
For the Roasted Vegetables
  • 4 medium Carrots can substitute with bell peppers or zucchini
For the Cowboy Butter Sauce
  • 2 tbsp Olive Oil avocado oil is an alternative
  • 1/2 cup Butter can use dairy-free substitute
  • 4 cloves Garlic fresh recommended
  • 2 tbsp Lemon Juice lime juice is a substitute
  • 1 tbsp Paprika smoked paprika elevates flavor
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Crushed Red Pepper Flakes adjust to taste
  • 2 tbsp Dijon Mustard yellow mustard can substitute
  • 1 tsp Salt kosher salt recommended
  • 1/2 tsp Black Pepper
For the Finish
  • 1/2 cup Parmesan Cheese Pecorino Romano works too
  • 1/4 cup Fresh Parsley can substitute with fresh basil

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Large pot
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Toss the carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes.
  3. Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 8–10 minutes.
  4. Heat olive oil in a skillet. Sear the steak for 2–3 minutes on each side. Let rest before slicing.
  5. In the same skillet, melt the butter, add minced garlic and sauté. Stir in lemon juice and Dijon mustard.
  6. Add the cooked linguine to the sauce, toss to coat. Fold in the steak and roasted carrots.
  7. Plate the dish, top with Parmesan cheese, fresh parsley, and serve warm.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 10mgIron: 20mg

Notes

Aim for medium-rare steak for juiciness. Cut carrots uniformly for even roasting. Reserve pasta water to adjust sauce consistency. Al dente pasta is key to avoid mushiness.

Tried this recipe?

Let us know how it was!