Balsamic Beef Steak Pasta

Balsamic Steak Pasta with Roasted Vegetables

Description

Tender sliced sirloin layered over roasted vegetables and pasta, then finished with a glossy balsamic reduction for a rich but balanced steak pasta built around bold finishing flavor. :contentReference[oaicite:0]{index=0}

Ingredients

1 pound top sirloin steak
1 cup 25 Star Dark Balsamic Vinegar
1 teaspoon brown sugar
1 teaspoon kosher salt, divided
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
2 tablespoons Garlic Infused Olive Oil, divided
1 shallot, minced
3 garlic cloves, minced
1 pound asparagus, trimmed and cut into bite-sized pieces
1 red bell pepper, sliced
8 ounces penne pasta
¼ cup freshly grated Parmesan cheese
Fresh basil, for garnish

Instructions

• Bring a large pot of salted water to a boil and cook penne until al dente. Reserve a little pasta water before draining.

• Meanwhile, add 25 Star Dark Balsamic and brown sugar to a saucepan over medium heat.

• Simmer 12–15 minutes until reduced and glossy but still pourable. Set aside.

• Season sirloin steak with ½ teaspoon salt, black pepper, and garlic powder.

• Heat 1 tablespoon Garlic Infused Olive Oil in a large skillet over medium-high heat.

• Sear steak 4–5 minutes per side until medium rare to medium doneness. Remove and rest before slicing thinly against the grain.

• In the same skillet, add remaining olive oil, shallot, and garlic. Cook 1–2 minutes until fragrant.

• Add asparagus and bell pepper and cook 5–7 minutes until tender-crisp and lightly caramelized.

• Toss cooked pasta into the skillet with vegetables and Parmesan cheese.

• Add a splash of reserved pasta water if needed to loosen the mixture.

• Plate pasta and vegetables, top with sliced steak, then finish with generous drizzles of the balsamic reduction.

• Garnish with fresh basil and additional Parmesan before serving.

Chef’s Tip

Do not toss all of the balsamic reduction directly into the pasta. Saving most of it for the final drizzle keeps the flavor brighter and more layered.

Flavor Variations

• 25 Star Dark Balsamic creates a rich balanced steakhouse-style balsamic glaze
• Blackberry Dark Balsamic adds deeper berry richness that pairs beautifully with beef
• Fig Dark Balsamic creates a richer earthy sweetness perfect for colder-weather pasta dishes
• Add mushrooms or spinach for additional depth and texture
• Finish with extra shaved Parmesan and cracked black pepper before serving

Pairings

Serve with garlic bread, Caesar salad, roasted broccoli, grilled asparagus, or red wine.

Recipe Notes

The balsamic reduction should stay silky and glossy rather than becoming thick like syrup. Thin slices of steak layered over the pasta create the best texture and presentation.

Bring This Recipe to Life

Garlic Infused Olive Oil

25 Star Dark Balsamic

Blackberry Dark Balsamic

Fig Dark Balsamic