Creamy Steak Fettuccine Creamy Steak Fettuccine
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Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 3 sirloin steaks
  • 500 g fettuccine
  • 250 g mushrooms
  • 2 tbsps baking butter
  • 1 tbsp flour
  • cherry tomatoes
  • 200 ml cream
  • 1 tbsp fresh parsley
  • 100 g baby spinach
  • grated Parmesan cheese
  • salt and freshly ground pepper
  • olive oil
Creamy Steak Fettuccine
Combining a nice grilled steak with a creamy fettuccine is really great.

General prep

  1. Chop the garlic and cut the tomatoes in half.
  2. Clean the mushrooms and remove the stalk and then cut them into quarters.
  3. Put a pan of water on the stove and bring it to a boil.
  4. Cook the fettuccine al dente and rinse them under cold water so that they do not stick.
  5. Clean the baby spinach.


Grilling the steak fettuccine

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open. Place the grill grate and close the lid till the temperature is around 250℃ .
  2. When the kamado is up to temperature you can place the skillet so that it heats up too. Then place it on the top grid so that there is more distance between the coals and the skillet.
  3. Rub the steaks with some olive oil and season with some salt.
  4. Place the steaks on the bottom grill rack in your kamado and add the lumps of butter in the skillet.
  5. Wait for the butter to melt and add the garlic and mushrooms. Stir well and wait a while.
  6. Now add the flour and stir well until it is completely absorbed.
  7. In the meantime, turn the steaks. It's about three minutes per side.
  8. Pour the cream and bring it to boil and wait a while until it has thickened slightly.
  9. Now it is time to add the fettuccine and toss everything together well. This works best with a tong and make sure the sauce is all over the fettuccine.
  10. Add the spinach and Parmesan cheese and stir everything together again.
  11. Remove the steaks from the grid and let them rest under a clean kitchen towel.
  12. Finally you can add the tomatoes and stir everything together again.
  13. Season with salt and freshly ground pepper.
  14. Cut the steak into strips and prepare the plates.
  15. Top it off by adding a little fresh flat-leaf parsley.


Good luck making, and greetings from GrillFun!!!







I'm Michael and live in Breda (the Netherlands). For almost three years I have been sharing my passion for barbecuing on Instagram under the name @Grillfun. I receive a lot of questions about the recipes I make so I started blogging about a year ago and the website www.grillfun.nl was created.


In my blogs I try to convey my enthusiasm to my followers by giving my honest opinion about how I experience my many food and bbq adventures. The goal is always to review a product as broadly as possible so that readers have the knowledge to make the right choice for themselves. My recipes can be made on any barbecue and by everyone, whether you are a beginner or more advanced.


Step by step, I will take you through the preparation of how I make the dish. My recipes are written with serving tips and almost always suggest a suitable paired wine or beer. Grillfun stands for BBQ recipes for everyone. They must be accessible to everyone by applying ingredients that are easily available. My goal is to make complete meals on the barbecue and make use of charcoal barbecues. You will also find recipes made over a fire or in a Dutch Oven. My passion is cooking outside and I am always open to all means that can be applied. I prefer to barbecue for a group of people at my home and this is the ideal way to share my passion with my guests by serving them something they don't expect. Like most bloggers, blogging is a hobby that I like to share with everyone and hope to inspire people.


favorite
print
rate
Creamy Steak Fettuccine
Combining a nice grilled steak with a creamy fettuccine is really great.
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 3 sirloin steaks
  • 500 g fettuccine
  • 250 g mushrooms
  • 2 tbsps baking butter
  • 1 tbsp flour
  • cherry tomatoes
  • 200 ml cream
  • 1 tbsp fresh parsley
  • 100 g baby spinach
  • grated Parmesan cheese
  • salt and freshly ground pepper
  • olive oil

General prep

  1. Chop the garlic and cut the tomatoes in half.
  2. Clean the mushrooms and remove the stalk and then cut them into quarters.
  3. Put a pan of water on the stove and bring it to a boil.
  4. Cook the fettuccine al dente and rinse them under cold water so that they do not stick.
  5. Clean the baby spinach.


Grilling the steak fettuccine

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open. Place the grill grate and close the lid till the temperature is around 250℃ .
  2. When the kamado is up to temperature you can place the skillet so that it heats up too. Then place it on the top grid so that there is more distance between the coals and the skillet.
  3. Rub the steaks with some olive oil and season with some salt.
  4. Place the steaks on the bottom grill rack in your kamado and add the lumps of butter in the skillet.
  5. Wait for the butter to melt and add the garlic and mushrooms. Stir well and wait a while.
  6. Now add the flour and stir well until it is completely absorbed.
  7. In the meantime, turn the steaks. It's about three minutes per side.
  8. Pour the cream and bring it to boil and wait a while until it has thickened slightly.
  9. Now it is time to add the fettuccine and toss everything together well. This works best with a tong and make sure the sauce is all over the fettuccine.
  10. Add the spinach and Parmesan cheese and stir everything together again.
  11. Remove the steaks from the grid and let them rest under a clean kitchen towel.
  12. Finally you can add the tomatoes and stir everything together again.
  13. Season with salt and freshly ground pepper.
  14. Cut the steak into strips and prepare the plates.
  15. Top it off by adding a little fresh flat-leaf parsley.


Good luck making, and greetings from GrillFun!!!







I'm Michael and live in Breda (the Netherlands). For almost three years I have been sharing my passion for barbecuing on Instagram under the name @Grillfun. I receive a lot of questions about the recipes I make so I started blogging about a year ago and the website www.grillfun.nl was created.


In my blogs I try to convey my enthusiasm to my followers by giving my honest opinion about how I experience my many food and bbq adventures. The goal is always to review a product as broadly as possible so that readers have the knowledge to make the right choice for themselves. My recipes can be made on any barbecue and by everyone, whether you are a beginner or more advanced.


Step by step, I will take you through the preparation of how I make the dish. My recipes are written with serving tips and almost always suggest a suitable paired wine or beer. Grillfun stands for BBQ recipes for everyone. They must be accessible to everyone by applying ingredients that are easily available. My goal is to make complete meals on the barbecue and make use of charcoal barbecues. You will also find recipes made over a fire or in a Dutch Oven. My passion is cooking outside and I am always open to all means that can be applied. I prefer to barbecue for a group of people at my home and this is the ideal way to share my passion with my guests by serving them something they don't expect. Like most bloggers, blogging is a hobby that I like to share with everyone and hope to inspire people.