What Makes BBQ Steak Pasta So Special
With just a handful of simple ingredients, BBQ steak pasta delivers smoky, savory flavors that wrap around tender penne like a cozy hug. Imagine juicy flank steak, charred to perfection and tossed in a rich barbecue sauce with caramelized onions and garlic—every bite is a harmony of textures and tastes. Whether you’re craving a hearty weeknight dinner or a crowd-pleasing dish for gatherings, this grilled steak pasta is as comforting as it is effortless.
I’ll never forget the first time I made this for my family—my youngest declared it “the best pasta ever” between mouthfuls! The secret? Slicing the steak against the grain for maximum tenderness and letting the sauce simmer just long enough to thicken. Trust me, once you try this smoky steak pasta, you’ll understand why it’s become a staple in our home. It’s simpler than it looks!
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What You’ll Find in This Article
Ingredients for BBQ Steak Pasta
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup barbecue sauce (check for halal certification)
- 1/2 cup beef broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup fresh parsley, chopped
Cook Time for Grilled Steak Pasta
This charred steak rigatoni comes together in under 30 minutes—perfect for busy nights! Prep takes about 10 minutes (slicing the steak and dicing the onions), while cooking clocks in at 15 minutes. If you’re short on time, try my high-protein lunch shortcuts to streamline the process even further. The result? A smoky, satisfying dish that tastes like it simmered all day.
How to Make BBQ Beef Pasta
Step 1: Cook the Pasta
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3–4 minutes until browned. Remove from the skillet and set aside.
Step 3: Sauté Aromatics
In the same skillet, add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 4: Simmer the Sauce
Pour in the barbecue sauce, beef broth, smoked paprika, black pepper, and salt. Stir well and simmer for 3–4 minutes until slightly thickened.
Step 5: Combine Everything
Return the cooked steak to the skillet and toss to coat in the sauce. Add the drained pasta and stir until evenly combined.
Step 6: Garnish and Serve
Garnish with fresh parsley and serve warm.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this steak penne recipe even more foolproof. Here’s what I’d tell my younger self (and you!):
- Flavor Swap: Try using spicy garlic-infused oil instead of plain olive oil for an extra kick.
- Diet Tweak: For a lighter version, swap half the pasta with zucchini noodles—they soak up the sauce beautifully!
- Texture Fix: If your steak turns out tough, let it marinate in the beef broth for 15 minutes before cooking.
- Storage Tip: Leftovers keep wonderfully for 3 days—just add a splash of broth when reheating to revive the sauce.
BBQ Steak Pasta
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup barbecue sauce check for halal certification
- 0.5 cup beef broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 cup fresh parsley, chopped
Method
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3–4 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the barbecue sauce, beef broth, smoked paprika, black pepper, and salt. Stir well and simmer for 3–4 minutes until slightly thickened.
- Return the cooked steak to the skillet and toss to coat in the sauce. Add the drained pasta and stir until evenly combined.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This BBQ beef pasta isn’t just delicious—it’s packed with protein from the flank steak and complex carbs from the penne. One serving provides about 450 calories, 35g protein, and 3g fiber. The onions and garlic offer immune-boosting benefits, while the smoked paprika adds antioxidants. For a deeper dive into balanced meals, I love Julie’s approach to protein-packed pasta—it’s inspired many of my own tweaks!
A Lighter Version of Smoky Steak Pasta
Craving those smoky flavors with fewer calories? Here’s how I lighten up this dish without sacrificing taste: use lean sirloin instead of flank steak, halve the pasta and bulk it up with roasted bell peppers, and opt for a sugar-free BBQ sauce. For more guilt-free twists, this one-pot wonder proves comfort food can still be wholesome. Pair it with grilled sweet potato wedges for a complete, balanced meal.
Thoughtful Tips for Special Diets
When my sister was diagnosed as pre-diabetic years ago, I started reimagining our family favorites—including this BBQ steak pasta—to be just as satisfying without the sugar spike. Whether you’re sugar-conscious or simply prefer lighter meals, small tweaks can make this dish more glucose-friendly. Here’s what I’ve learned through trial and (many) tasty errors:
- Sweetener Swap: Use a sugar-free BBQ sauce sweetened with xylitol or stevia—it caramelizes beautifully without the glycemic impact.
- Pasta Pairing: Mix whole-grain penne with spiralized zucchini (half-and-half) for extra fiber that slows digestion. My grandkids never notice the difference!
- Portion Wisdom: Serve smaller portions alongside roasted Brussels sprouts to balance the meal naturally.
How to Serve BBQ Steak Pasta
I’ll never forget the summer evening I served this grilled steak pasta at a backyard potluck—the neighbors still ask for the recipe! For a cozy family dinner, I love pairing it with garlic bread and a crisp green salad. But when I’m feeling fancy, I’ll top it with crumbled feta and serve it alongside smoky sweet potato wedges. The contrast of textures is pure magic.
For drinks, my husband swears by iced tea with a squeeze of lemon, but I prefer a sparkling water with lime to cut through the richness. If you’re hosting, this enchilada casserole makes a wonderful second main for diverse tastes!
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had with this smoky steak pasta over the years! Here’s how to sidestep the most common pitfalls:
- Overcooked Steak: Flank steak turns tough if cooked beyond medium-rare. Pull it at 130°F (it’ll carry over to perfection while resting).
- Soggy Pasta: Always drain pasta well and toss it with the sauce just before serving—leftovers will absorb liquid anyway.
- Bland Sauce: If your BBQ sauce lacks depth, stir in a teaspoon of garlic powder or a splash of Worcestershire sauce.
- Skimping on Rest Time: Let the steak rest 5 minutes before slicing—those juices belong in your pasta, not on the cutting board!
Trust me, I’ve made every mistake so you don’t have to. Now my steak penne recipe comes out right every time!
How to Store BBQ Steak Pasta
When my son left for college, I stocked his freezer with individual portions of this BBQ beef pasta—he called it his “dorm room gourmet secret!” Here’s how to keep it tasting fresh:
- Fridge-Friendly: Store in airtight containers for up to 3 days. The flavors meld beautifully by day two!
- Freezer Magic: Portion into freezer bags (squeeze out air) for up to 2 months. Thaw overnight before reheating.
- Reviving Leftovers: Add a splash of beef broth when microwaving to restore the sauce’s silky texture.
Pro tip from my mama: Freeze single servings in muffin tins—perfect for quick lunches! For more storage hacks, this one-pan wonder taught me clever space-saving tricks.
Try This BBQ Steak Pasta Yourself
There’s a reason this charred steak rigatoni has been my go-to for everything from busy weeknights to birthday dinners—it’s foolproof, flavorful, and always brings everyone to the table. I hope it becomes one of your family’s cherished recipes too! For more hearty inspiration, try our stuffed chicken noodles or zesty shrimp noodle bowl. Happy cooking, friends—may your kitchen be filled with laughter and the irresistible aroma of BBQ steak pasta!
Frequently Asked Questions
Do steak and pasta go together?
Absolutely! The robust flavor of steak pairs wonderfully with pasta—especially when coated in a smoky barbecue sauce. Try our garlic penne variation for another winning combo.
What cut of steak is good for pasta?
Flank steak is ideal for BBQ beef pasta—it’s lean, flavorful, and slices beautifully against the grain. For budget-friendly options, sirloin works well too.
Does barbeque sauce go well with steak?
When balanced with savory elements like garlic and beef broth, BBQ sauce creates a gorgeous glaze for steak. For a lighter touch, try our healthier BBQ sauce version.
