Italian Herb Sirloin Steak with Creamy Tomato Basil Linguine

This Italian herb sirloin steak is seared to perfection and served atop silky gluten-free linguine tossed in a luxuriously creamy tomato sauce with aromatic basil and Tuscan spices. It’s a quick and satisfying dinner that brings bold Italian flavors to your table in under 30 minutes.

Perfect for busy weeknights, this dish combines tender steak with a rich, creamy pasta that’s sure to become a family favorite. The best part? It’s gluten-free without sacrificing any of the taste or texture you love.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Finely dice the tomato.
2. Pat the sirloin steak dry with paper towels; season all over with Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
3. Once the water is boiling, add the gluten-free linguine to the pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve ¾ cup of pasta cooking water, then drain the pasta.
4. In the same pot over medium heat, add a drizzle of oil and the tomato paste. Cook, stirring constantly, until fragrant, 30-60 seconds. Add the chicken stock concentrates, garlic powder, reserved pasta cooking water, cream cheese, half the Tuscan Heat Spice and ½ teaspoon sugar. Whisk to combine and cook until slightly thickened, 30-60 seconds more.
5. Turn off the heat. Stir in the basil paste and 1 tablespoon butter until melted. Add the diced tomato and drained linguine; toss to coat. Season with salt and pepper to taste.
6. Slice the rested steak against the grain. Divide the pasta between shallow bowls and top with the sliced steak. Serve immediately.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, you can substitute regular linguine if you don’t need a gluten-free option. Just cook according to package directions.

What can I use instead of Tuscan Heat Spice?

You can substitute with a mix of dried oregano, thyme and a pinch of red pepper flakes for a similar flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.