One Pot Pan-Seared Steak Bucatini Pasta
One pot, pan-seared steak tips with thick pasta and sun-dried tomatoes, heirloom chopped tomatoes, fresh basil, parsley and cheese. Have dinner on the table in 30 minutes with this incredible Italian dish.
There is something comforting about making a one-pot dinner. Just like a sheet pan supper, one-pot dishes are made conveniently without all the extra pans and dishes. Here’s the thing. With the right amount of liquid, pasta doesn’t need to boiled in a separate pot because it will absorb all the liquid needed. If you’re looking for a super simple dish to make for the family, this one-pot wonder is the dish for you.
The inspiration for this recipe came from the latest edition of the Cooking Light Magazine. I’ve only cooked with Bucatini Pasta a handful of times and knew this recipe would be perfect with a few adaptations. Bucatini Pasta has a thin hole that runs through the middle of the noodle, which picks up sauces and makes sure that each noodle is coated. Bucatini Pasta can be found in most grocery stores in the noodle aisle but if for some reason you cannot find it, a long macaroni noodle or thick spaghetti noodle can be used in place of it.
Mainly, this dish uses fresh ingredients and the perfect pan-seared steak for added protein. The pasta absorbs the liquid and adds a nice light flavor to the dish. This recipe is light and meant to pick up the fresh vegetable flavors in each bite.
This dish is so easy to make that I wish all my dinner’s could be a one-pot meal.
To make this recipe, start by flattening the steak with a rolling pin. Then chop it up and add to hot oil. Sear the steak then remove from the pot. Add in the chopped sun-dried tomatoes until they have a slight color to them. Remove tomatoes and place into a small dish with the steak then add the minced garlic to the pan. Carefully pour in chicken stock and add seasoning. Place pasta noodles in the pot, giving it a stir once the noodles have sunk into the liquid.
Meanwhile, slice the heirloom tomatoes in half and cut basil into ribbons or chop parsley if using.
With a little pasta liquid at the bottom of the pot, add in pesto and paste then give it a good stir to coat everything well. Once the liquid in the pot has disappeared, stir in steak, sun-dried tomatoes, heirloom tomatoes, parsley/basil and grated cheese.
- 3 tablespoons olive oil or sun-dried tomato oil
- 1 pound sirloin steak (, flattened)
- 4 cloves garlic (, minced or grated)
- 41 ounces chicken broth
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 16 ounces Bucatini Pasta/Long Macaroni/Thick Spaghetti
- 1/4 cup parsley (, roughly chopped)
- 41 ounces chicken broth
- 2 cartons cherry tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons sun-dried tomato pesto
- 1 cup basil or parsley (, shredded)
- Parmesan cheese (, grated, to garnish)
- In a large rimmed pot or dutch oven, heat oil on medium heat. Meanwhile, place sirloin steak between two layers of plastic wrap. Use a rolling pin to flatten it then cut into long strips then cut the strips in half about 3 times. Toss steak into pan and sear both sides until thoroughly cooked, remove and place into a dish.
- Chop sun dried tomatoes and toss into pan, flipping them until they have a nice color. Remove and place in steak dish. Mice or grate garlic then toss into pan for a few seconds then add chicken broth. Stir in red pepper flakes, pepper, salt and oregano. Add pasta, pushing into pot as it softens then stir.
- While the pasta cooks, wash tomatoes and slice in half. With a little remaining liquid in pot, add tomato paste and sun-dried tomato pesto then stir to coat everything well. Toss in sliced tomatoes, shredded basil/parsley, steak tips and sun-dried tomatoes then remove from heat. Grate cheese and stir. Serve with garlic bread if desired.