Steak & chips/mash are great, but have you thought about steak and pasta? I personally adore steak pasta, especially with a creamy mushroom sauce, and think it’s quite an underrated combo. If you’re looking for ways to add an indulging & luxurious touch to your regular pasta recipes, make sure to save/bookmark this creamy steak pasta recipe with a lip-smacking garlic miso mushroom sauce!
Why You’ll Love This Creamy Steak Pasta Recipe
There are a lot of flavours going on in this pasta recipe. It starts with a good steak, seared and cooked to your desired doneness, and leaving all the amazing flavours remaining in the pan to cook up the pasta sauce. In the sauce, there’s miso to add flavoured oomph, all laced together in a creamy mushroom sauce tossed with pasta. You can add a touch of chillies too if you like, just to perk up the flavours!
What Steak to Use for Pasta Recipe
There are several steak cuts to choose from for your pasta. It’s all up to your preference, really! I personally adore Ribeye for its buttery flavour and tenderness. Sirloin shares the same flavour profile as Ribeye but is a little leaner. Both are great picks for this steak pasta. Alternatively, the likes of Bavette, a.k.a Flank Steak, is a fantastic cheaper option – it may be leaner to taste but they have a more beefy flavour. You’d want to use thinner steak cuts (about 1 inch) so that you can easily pan-sear them without having to finish cooking the steak in the oven.
How to make Steak Pasta with Creamy Miso Garlic Mushroom Sauce
Ingredients You Need
- Steak – you can use the likes of ribeye, sirloin, bavette, flank steak, etc.
- Pasta – we used spaghetti here, but the likes of linguine, bucatini, etc. would work beautifully as well
- Miso Paste – I like to use red miso but white/yellow miso would work too
- Garlic, Onion
- Mushrooms – I like to use chestnut mushrooms
- Chicken/Beef Broth – for deglazing
- Double Cream
- Salt & Black Pepper – for seasoning the steak (or use any steak rub you like!) and overall seasoning
- Truffle Butter (optional)
- Butter & Cooking Oil
- Chives – for garnish
Recipe Tips & Notes
- The quality of steak makes a difference so do get your steak from a reputable butcher. For good quality halal steaks in the UK, check out That Fat Cow and Saffron Alley.
- As mentioned, go for thinner steak cuts (about 1 inch) for pan-searing. Some great steak cut options include sirloin, ribeye, and bavette (a.k.a flank steak).
- For the steak seasoning, a classic salt & pepper usually does the job. But you can spice it up with any steak rub of your choice! I personally love using steak rubs as we love all the extra flavours it imparts to the dish!
- Make sure to pat the steak dry with some paper towels before seasoning & cooking. Moisture is the number one enemy of cooking steak as it prevents it from getting a good sear!
- There are different types of miso pastes, namely red, yellow, and white miso. Simply put, the darker the colour, the richer & more savoury the flavour. You can use any for this recipe but may have to adjust the amount accordingly for each type of miso.
- Chestnut Mushrooms and White Mushrooms practically share no difference other than their colours. I personally find Chestnut Mushrooms have a slightly nuttier flavour, hence the preference. You can use either chestnut or white mushrooms interchangeably for this recipe.
- Make sure to reserve your pasta water when cooking the pasta. This is a golden rule for any pasta recipe. The starchy pasta water is key to binding the pasta and the sauce together, as well as creating a luscious silky touch to the dish. Additionally, the seasoning in the pasta water also lends flavour to the overall dish.
- Truffle butter is completely optional here. But if you do have some on your hands, I highly recommend adding it to this recipe as it offers such an irresistible oomph to the dish!
Roasted Garlic Miso Mushroom Creamy Steak Pasta
For the steak
- 1-2 Steaks* ribeye / sirloin / bavette (flank steak)
- Salt & Black Pepper or any other steak rub you like
- 1 tbsp Cooking Oil
For the pasta
- 220 g Pasta of your choice we used spaghetti
- 1 tbsp Butter
- ½ Onion finely chopped
- 3 cloves Garlic finely chopped
- 1 tsp Red Chilli Flakes optional
- 1 tbsp Miso Paste* red/yellow/white
- 150 g Mushrooms sliced
- ⅓ cup Chicken/Beef Broth
- ½ cup Double Cream
- Truffle Butter* optional
- Chives chopped, for garnish
Cooking the Steak
- Pat the steak dry using paper towels.*1-2 Steaks*
- Season the steaks generously with salt & pepper or any steak rub of your choice.Salt & Black Pepper
- Heat cooking oil in a large pan over medium-high heat until the pan is smoking hot.1 tbsp Cooking Oil
- Sear the steaks for about 3-4 minutes on each side until a golden crust forms. Remove the steaks from the pan and set aside to rest. Turn the heat down to medium and save the pan for cooking the pasta.
Cooking the Pasta
- Bring a large pot of water to a boil. Season generously with salt and cook pasta according to package instructions. Make sure to reserve ½ cup of pasta water.*220 g Pasta of your choice
- In the meantime, melt butter in the same pan that you used for cooking the steak over medium heat.1 tbsp Butter
- Add chopped onions and saute for about 5 minutes until golden & softened.½ Onion
- Stir in garlic & red chilli flakes (if using) and saute for another 1-2 minutes until fragrant.3 cloves Garlic, 1 tsp Red Chilli Flakes
- Mix in miso paste until combined. Then add in the sliced mushrooms. Saute for a few minutes until the mushrooms are softened.1 tbsp Miso Paste*, 150 g Mushrooms
- Deglaze the pan with chicken/beef broth. Let cook until the liquid is slightly reduced.⅓ cup Chicken/Beef Broth
- Stir in double cream then add the cooked pasta, along with about ⅓-½ cup pasta water. Toss to combine and let cook until the sauce slightly thickens up. Season with salt & pepper to taste.½ cup Double Cream
- If using, stir in a little scoop of truffle butter until fully melted. Divide the pasta into your serving plates.Truffle Butter*
- Now that the steaks are well rested, slice them up and serve them on top of the pasta. Garnish with chopped chives and serve immediately.Chives
- You should opt for thinner steak cuts (about 1 inch) so that you can pan-sear them without having to finish the cooking process in the oven.
- Always pat the steak dry before seasoning & cooking as the moisture will prevent you from getting a good sear.
- You are free to use red, yellow, or white miso for the recipe. However, do note that the darker the colour, the richer & more savoury the flavour, so you may have to adjust the amount accordingly for each type of miso.
- Reserving pasta water is key to binding the pasta and the sauce together, creating a luscious silky mouthfeel for any pasta dish. Additionally, the seasoning in the pasta water also lends flavour to the overall dish.
- Truffle butter is completely optional here but if you do have it, it’d add an irresistible oomph to the dish!
Save & pin this recipe