Steakhouse Pasta

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 6

Grilled Steak Pasta is delicious, filling, and perfect for special occasions. This recipe uses inexpensive skirt steak, which boasts a rich, beefy flavor. It's seasoned with salt, grilled, and served over wide pappardelle pasta in a rich tomato-cream sauce with spinach, fontina, and blue cheese. Combined with horseradish, brandy, and red pepper flakes, the blue cheese infuses the pasta with a zesty flavor. Top with additional cheese and fresh basil and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of pappardelle pasta
340 gr. skirt steak
1 tbsp vegetable oil to grease the grill
2 tbsp. l. olive oil
3 cloves garlic, crushed
0.5 cups brandy
1 can (800g) canned chopped tomatoes, drained
0.5 tsp sugar
1/4 tsp crushed red pepper flakes
1 teaspoon seasoned salt
0.5 tsp lemon pepper
0.5 cups grated fontina
3 tablespoons crumbled blue cheese
3/4 cup heavy cream
1 tbsp. prepared horseradish
1/3 cup light cream (10%), as needed to thin the sauce
3 cups small spinach
Fresh basil leaves, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pappardelle pasta, beef, spinach, Fontina cheese, blue cheese, tomatoes, cream, horseradish, lemon pepper, salt with spices, red pepper flakes, basil, brandy

Cooking the dish according to the recipe:

Brush the grill with vegetable oil and preheat to medium heat.
Bring a saucepan of salted water to a boil. Add the noodles and cook according to package directions.

Meanwhile, heat the olive oil in a large skillet over medium heat. When hot, add the garlic and sauté for 1 minute. Turn off the heat, then add the brandy. Turn the heat back on and cook until the brandy has reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper, and a pinch of salt and black pepper. Cook, stirring occasionally, for 10 minutes.
Meanwhile, season one side of the steak with 1/2 teaspoon seasoning salt, 1/4 teaspoon each black and lemon pepper, and a pinch of coarse salt. Place the steak seasoned side down on the hot grill and cook for 3-4 minutes. Sprinkle with the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper, and a pinch of salt.
Then flip the steak and cook for another 3-4 minutes until medium-rare. Transfer to a cutting board and let the meat rest while you prepare the sauce.
Reduce the heat to low. Stir in the fontina and 1 tablespoon of blue cheese. Stir in the cream and horseradish, then add a little more heavy cream if the sauce is too thick. Cook for 1-2 minutes, adding salt and pepper to taste if needed.
Meanwhile, cut the steak into 1 cm strips. One minute before the sauce is done, add the spinach and stir to coat. Drain the pasta and add it to the sauce. Stir to coat evenly.
Place the steak on top of the pasta. Sprinkle with basil and the remaining 2 tablespoons of crumbled blue cheese. Serve straight from the pan.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Main courses / Pasta / Meat / Grill, barbecue / Grilled steaks / Grilled meat / / Ree Drummond