Entree: United States (Italian-American) – Garlic Sirloin Linguine with Sautéed Fingerling Potatoes and Green Onions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) sirloin tip roast, thinly sliced into strips (approx. 1 lb (454 g) usable)
- 12 oz (340 g) linguine
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 4 tbsp (60 ml) olive oil, divided
- 6 cloves (about 1.5 tbsp (23 ml)) (0.78 oz (22 g)) garlic, thinly sliced
- 4 green onions, thinly sliced (whites and greens separated)
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- 1/2 cup (120 ml) dry white wine or pasta cooking water
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt, plus more for pasta water
- 1/2 tsp (2.5 g) freshly ground black pepper
- Freshly grated Parmesan cheese for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) sirloin tip roast, thinly sliced into strips (approx. 1 lb / 454 g usable)
- 12 oz (340 g) linguine
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 4 tbsp (60 ml) olive oil, divided
- 6 cloves (about 1.5 tbsp) (22 g) garlic, thinly sliced
- 4 green onions, thinly sliced (whites and greens separated)
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- 1/2 cup (120 ml) dry white wine or pasta cooking water
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt, plus more for pasta water
- 1/2 tsp (2.5 g) freshly ground black pepper
- Freshly grated Parmesan cheese for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions; reserve 1 cup (240 ml) pasta water, then drain.
2. While pasta cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add halved fingerling potatoes cut-side down, season with 1/2 tsp (2.5 g) salt and pepper, and cook 8–10 minutes until golden and tender; transfer to a plate.
3. In the same skillet add remaining 2 tbsp (30 ml) olive oil, then add garlic slices and white parts of green onions; sauté 30–45 seconds until fragrant.
4. Increase heat to high, add the sliced sirloin in a single layer and sear quickly 1–2 minutes until just browned but still medium-rare; add red pepper flakes if using.
5. Deglaze the pan with white wine (or 1/2 cup (120 ml) reserved pasta water), scraping up browned bits, then add butter and return potatoes to the pan to warm through.
6. Add drained linguine to the skillet, toss thoroughly to coat, adding additional reserved pasta water a few tablespoons at a time to loosen the sauce as needed.
7. Stir in green onion greens and chopped parsley, adjust seasoning with additional salt and pepper.
8. Serve immediately topped with freshly grated Parmesan if desired.

1. Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions; reserve 1 cup (240 ml) pasta water, then drain.
2. While pasta cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add halved fingerling potatoes cut-side down, season with 1/2 tsp (2.5 g) salt and pepper, and cook 8–10 minutes until golden and tender; transfer to a plate.
3. In the same skillet add remaining 2 tbsp (30 ml) olive oil, then add garlic slices and white parts of green onions; sauté 30–45 seconds until fragrant.
4. Increase heat to high, add the sliced sirloin in a single layer and sear quickly 1–2 minutes until just browned but still medium-rare; add red pepper flakes if using.
5. Deglaze the pan with white wine (or 1/2 cup / 120 ml reserved pasta water), scraping up browned bits, then add butter and return potatoes to the pan to warm through.
6. Add drained linguine to the skillet, toss thoroughly to coat, adding additional reserved pasta water a few tablespoons at a time to loosen the sauce as needed.
7. Stir in green onion greens and chopped parsley, adjust seasoning with additional salt and pepper.
8. Serve immediately topped with freshly grated Parmesan if desired.