Pan-Seared Sirloin with Whole Grain Pasta & Olive Tomato Sauce
Quick weeknight dinner featuring tender sirloin steaks paired with nutty whole grain fettuccine in a briny olive and tomato sauce. The steaks are seared until medium-rare, then finished with melted Italian cheese and fresh parsley for Mediterranean flavor. Perfect for busy families wanting restaurant-quality results in under 30 minutes. This version combines lean beef with whole grains and a quick pan sauce rather than lengthy simmering.
Ingredients
- 4 beef sirloin tip center steaks, cut 3/4 inch thick, about 4 ounces eachbeef ribeye or ny strip steaks1:1protein
similar thickness and cooking time
- 8 ounces uncooked whole grain fettuccineregular fettuccine or linguine1:1carb
cooking time may vary slightly
- 26 ounces pasta sauce with olives, 1 jarcrushed tomatoes + 1/2 cup sliced kalamata olives1 jar + olivesingredient_swap
3
- 1 teaspoon dried oregano, crushed
- ¼ cup Italian cheese blend or mozzarella, finely shreddedparmesan1:1dairy
sharper flavor
- 2 teaspoons fresh parsley, chopped
Instructions
- 1
Cook fettuccine according to package directions; drain and set aside.
- 2
Heat a large nonstick skillet over medium heat until hot.
- 3
Place steaks in skillet and cook 11 to 13 minutes for medium rare, turning occasionally.
- 4
Remove steaks from skillet and keep warm.
- 5
Add pasta sauce and oregano to the same skillet; heat until hot.
- 6
Return steaks to skillet and turn to coat with sauce.
- 7
Place steaks on fettuccine and spoon sauce over top.
- 8
Sprinkle steaks with cheese and let melt.
- 9
Finish with fresh parsley before serving.
Tips
Do not overcook steaks past 145°F. Use an instant-read thermometer inserted horizontally into the thickest part for accuracy.
Reserve 1/2 cup pasta cooking water before draining; stir into the sauce if it seems too thick.
Let steaks rest 2 minutes in the warm sauce before plating to redistribute juices.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently on stovetop with splash of water.
Steaks can be cut and brought to room temperature up to 1 hour before cooking. Fettuccine can be cooked 2 hours ahead and reheated briefly in boiling water.
Serve immediately while steaks are warm and cheese is melted. Pairs well with a simple green salad or roasted vegetables.
Common Mistakes
Turn steaks only occasionally to avoid breaking crust and allow proper browning.
Do not use high heat or steaks will char outside before cooking through.
Add sauce off heat or steaks may become overcooked by the time cheese melts.
Substitutions
Dairy-Free Swaps
General Alternatives
similar thickness and cooking time
cooking time may vary slightly
3
FAQ
Can I use a different cut of beef?
Yes. Ribeye, NY strip, or filet mignon work well. Thinner cuts (under 3/4 inch) will cook faster; thicker cuts need 2-3 extra minutes per side. Adjust cooking time accordingly.
What if I don't have an olive pasta sauce?
Use marinara or basic tomato sauce and stir in 1/2 cup sliced kalamata or green olives. You can also add capers or sun-dried tomatoes for Mediterranean flavor.
Can I make this ahead and freeze?
Cooked steaks freeze well up to 2 months in an airtight container. Thaw overnight in refrigerator and reheat gently. Pasta is best fresh, though leftovers keep 3 days refrigerated.