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🍋🥩🌸 Lemon Bloom Spring Pasta with Steak Strips

Lemon Cream • Spinach • Parmesan • Seared Steak

Ingredients

For the pasta:

- 6 oz fettuccine or linguine

- 1 tbsp butter

- 1 clove garlic, minced

- ½ cup heavy cream

- 1 tbsp lemon juice

- 1 tsp lemon zest

- 1 cup fresh spinach

- ¼ cup grated parmesan

- Salt & pepper to taste

- Edible flowers (pansies, violets, etc.)

- Optional: basil, chili flakes

For the steak:

- 4–6 oz flank or sirloin steak

- Salt & pepper

- 1 tsp olive oil or butter

- Optional: pinch of garlic powder or rosemary

---

Directions

1. Cook pasta until al dente. Drain and set aside.

2. Season steak lightly and sear in a hot pan until browned. Rest, then slice into thin strips.

3. In a separate pan, melt butter and sauté garlic.

4. Add cream, lemon juice, and zest. Simmer until slightly thickened.

5. Stir in spinach until wilted.

6. Toss in pasta and parmesan. Season to taste.

7. Plate pasta, then lay steak strips on top.

8. Finish with edible flowers and optional basil or chili flakes.

SpringRecipe #LemonBloomPasta #SteakPasta #AEBOZStudio #Lemon8Challenge #FloralEats

#springrecipe #lemon8challenge

4 days agoEdited to

This Lemon Bloom Spring Pasta with Steak Strips is a fantastic dish to welcome the fresh flavors of the season. When I first tried making this recipe, I was impressed by how the bright lemon cream sauce beautifully balances the richness of the seared steak and the savory parmesan. Using fresh spinach adds a nice earthy note and extra nutrition, which makes the dish feel both light and satisfying. For the pasta, I usually prefer fettuccine because it holds the creamy lemon sauce nicely, but linguine works just as well. Cooking the pasta until al dente is key to achieving the perfect texture. I like to slightly undercook the spinach so it retains a little bite, which adds a nice contrast to the softness of the pasta. When preparing the steak, I’ve found that flank steak works wonderfully if you want a leaner option; sirloin provides a bit more tenderness and flavor. Seasoning it simply with salt, pepper, and a touch of garlic powder or rosemary enhances the natural flavors without overpowering the lemon in the sauce. The edible flowers are a charming addition that not only make the plate look stunning but also bring subtle floral notes that elevate the dining experience. Pansies and violets are easy to find and safe to eat—if you can't find them, microgreens or a sprinkle of fresh basil also work well. For those who enjoy a little heat, a pinch of chili flakes adds a nice kick that contrasts beautifully with the tangy lemon sauce. This meal also pairs well with a crisp white wine or sparkling water with lemon for a refreshing touch. Overall, this recipe is a delightful option for a springtime dinner that's both elegant and approachable. It’s perfect for impressing guests or a cozy night in when you want something special yet simple to prepare.

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