Sentry Foods Recipes

Cajun Steak Fettuccine

Grill the steak tonight and make two meals out of it!

Customer Rating: Recipe Rated Five Stars - Top Rating

2 Ratings    1 Comment

Yield: Serves 6


3 1/2 pounds Certified Angus Beef boneless sirloin steak (1-1/2 inches thick)
Herb Rub:
1 1/2 teaspoons fennel seed, crushed
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground red pepper
1 pound fettuccine pasta
2 Tablespoons butter
1/4 cup minced garlic (about 6 cloves)
1/2 red onion, finely chopped
1/2 cup grated Parmesan cheese


Combine fennel seed, oregano, paprika, salt, pepper and red pepper in small bowl mixing well. Sprinkle both sides of steak with seasoning and rub into the surface.

Cook pasta following package directions; drain well. Melt butter in large skillet, add garlic and red onion and cook until tender. Add drained pasta; toss with garlic butter mixture. Remove from heat, sprinkle with Parmesan cheese and toss.

Place steak on grill over medium-high heat. Grill 22 to 26 minutes for medium rare to medium degree of doneness, turning once. Transfer steak to cutting board and allow to stand 3 to 5 minutes. Slice across the grain into thin strips.

Top fettuccine with two-thirds of the grilled steak strips, reserve the remaining third for tomorrows salad (search for the Grilled Sirloin Salad recipe)

Use leftover grilled steak from this recipe and get two meals in one! Search for the Grilled Sirloin Salad recipe in the recipe file.

Recipe Courtesy of Certified Angus Beef

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Marion Erie, PA

“Fennel gives the steak a very distinctive flavor. We had leftovers and it still tasted great when we reheated it in the microwave the next day.”

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Sentry Foods Recipes

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