Creamy Lemon Pasta with Buttery Steak

Instructions

One Pot Pasta

1. Step
   In a heavy pot, over medium heat, add butter, onion, and garlic. Sauté until softened.
2. Step
   Add milk and cream, bring just to a simmer. Season with salt and pepper.
3. Step
   Stir in the pasta. Cook gently over medium-low heat, stirring often so it doesn’t stick or scorch. As the pasta cooks, the milk and cream will thicken into a sauce. Adjust thickness by adding a splash of milk as needed.
4. Step
   Finish with Parmesan and lemon zest. Taste and adjust seasoning.

Sear & baste the steak (can be done in parallel to the pasta cooking)

1. Step
   season the flat iron steak generously with salt and pepper.
2. Step
   Heat a cast-iron pan over high heat with a drizzle of oil.
3. Step
   Sear steak until well-browned on both sides. Add butter, garlic, and thyme.
4. Step
   Tilt the pan and baste with the foaming butter until cooked to your preferred doneness. Rest 5 minutes before slicing.

Char the rapini & blister the tomatoes

1. Step
   Toss rapini with olive oil, salt, and pepper. Grill over high heat until lightly charred but still vibrant. Alternatively, cook in a medium pan over medium heat until cooked.
2. Step
   In a small cast-iron pan, sauté tomatoes with olive oil and a good size pat of butter. Cook until tomatoes are blistered and just beginning to burst. Season lightly.

Assembly

1. Step
   In a shallow bowl or plate, spoon in the creamy lemon Parmesan pasta.
2. Step
   Slice the steak and lay it on top of the pasta.
3. Step
   Arrange charred rapini and blistered tomatoes alongside.
4. Step
   Finish with a drizzle of the leftover brown butter from the steak pan and add extra grated Parmesan over top.