Steak and Pasta

So incredibly simple to make, yet so dynamic in depths of flavors. I commented to Jen while we were devouring this dish that this was probably the best thing I've ever made. This recipe starts with an easy marinara that Jen laments is better than her variation of Aunt Rose's traditional gravy (and a fraction of the time to make). The marinara is added to vegetables cooked in red wine and broth and incorporated into pasta and tender, medium rare ribeye steak.

Starting with the marinara, dice either 2 small or 1 large onion and about 4 garlic cloves. Saute in olive oil until the onions are very tender.

In the meantime, Puree 2 28oz cans of whole tomatoes in a blender with one bunch of fresh basil (I used about 1 T of dried basil leaves, but I look forward to basil in my garden this summer).

When the onions are tender, add the tomato puree to the pot. Add 1 tsp of sugar and dried oregano, a little salt and pepper.

Bring the sauce to a simmer over medium-high heat (don't burn the sauce to the bottom of the pot). Decrease the heat to medium and continue simmering , stirring occasionally, until the sauce thickens.

This makes 6 cups of marinara. The recipe for the steak and pasta only requires 2 cups of marinara so plan for more meals using the marinara or try cutting the recipe in half. After trying this and seeing how easy it is to make, you may never buy sauce out of a jar again.

These were some beautiful steaks. Outstanding marbling; tender and flavorful even through a rich tomato and wine-based sauce.

Season the steaks with salt and pepper and fry in 2 T olive oil until seared and rare in the middle, about 3 minutes per side. Remove the steaks to a plate and let rest.

While the steaks were cooking I've sliced up a large onion and a couple of carrots.By now I was heating up a large pot of water for pasta.

Chuck the onions and carrots into the pan to saute in the steak juices until the onions are transparent.

Add 4 garlic cloves and 1/2 tsp oregano and cook for about a minute. Then add 3/4 cup of dry red wine, let it simmer for a minute.

Just as a side-note here. I don't drink, nor do I cook with alcohol (unless it's like an extract or something). I used purple grape juice as a substitute for the wine and the end result was still incredibly good.

After the wine has simmered add a cup of beef broth and 2 cups of your marinara sauce. Cover and simmer over medium low for about 10 minutes to let the flavors blend. Season with salt and pepper if needed.

Time to put it all together. The steak is now completely rested and cool to the touch. I know it goes against principle to treat some awesome ribeyes like this, but you'll want to cut them into bite sized pieces.

In the picture above, the middle of the steak is supposed to be rare. This was downright raw. I only like to go as low as medium rare personally, so I put them back on the heat in another frying pan for a quick sear - just enough to barely brown the outside.

Your pasta water should be boiling by now - go ahead and add your pasta (12 oz). When you're happy with your steak go ahead and throw it into the sauce and let it get happy for about 10 minutes while your pasta cooks.

Pasta's up. I don't know what it is but I like farfalle. Mini farfalle are even better. The original recipe is for rigatoni, which I'll use next time I make this. I kind of like the idea of how the rigatoni would hold the sauce better.

The recipe says to stir the pasta and meat into the sauce and sort of make one big giant pot of stuff, but we have Lily who doesn't like tomatoes so we kept things separate so she could have pasta and steak without the sauce.

In the end it worked out the same - pasta topped with meat, topped with sauce. Parmesan on top. Phenomenal - Giada is awesome.

Steak and Pasta Recipe 


Giada's Family Dinners

2 T olive oil
2 12 oz. ribeye steaks
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1/2 tsp dried oregano
3/4 C dry red wine
1 C low-sodium beef broth
3 oz shaved Parmesan cheese

2 C Marinara Sauce

Heat oil in heavy frying pan over high heat.
Salt and pepper steaks - Cook steaks until seared but still rare in the center (3 min per side).
Transfer steaks to plate and let rest.

Add onions and carrots to pan and saute over medium-high until onions are translucent.
Add garlic and oregano and saute 1 min.
Add wine and simmer for 1 min.
Add marinara sauce and broth. Cover and simmer over medium-low heat for about 10 min.
Season to taste with salt and pepper.

Meanwhile, trim fat off steaks and cut into bite sized pieces.
Bring large pot of salted water to a boil. Add rigatoni about 10 min, drain.

Toss rigatoni, steak pieces, and steak juices (from resting and cutting) with sauce to coat.
Serve in bowls, sprinkle with Parmesan cheese and serve.

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