Steak Pasta
Steak pasta has the succulent tenderness of perfectly cooked steak intertwined with the comforting allure of al dente pasta, resulting in a marriage of flavors and textures that is simply irresistible.
Whether you’re seeking a luxurious meal for a special occasion or craving a hearty and satisfying dinner, steak pasta rises to the occasion with its endless possibilities and unparalleled deliciousness. Prepare to embark on a culinary adventure that will leave your taste buds in awe as steak pasta takes center stage on your plate.
What you’ll love about Steak Pasta:
By making steak pasta, you can enjoy a healthy, kid-friendly, and easy-to-make dish that satisfies everyone’s taste buds and provides essential nutrients for a well-rounded meal.
Ingredients for Steak Pasta
For the steaks:
- 2 (8 Ounce) Strip Steaks
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
For the pasta:
- 12 Ounces Rigatoni Pasta
- 2 Tablespoons Butter
- 4 Cloves Garlic, Minced
- ¼ Teaspoon Crushed Red Pepper Flakes (optional)
- 2 Tablespoons Tomato Paste
- 1 can (28 Ounces) Sam Marzano Whole Peeled Tomatoes
- ¼ Cup Heavy Cream
- Salt and black Pepper, to taste
- ½ Cup Grated Parmigiano Reggiano Cheese, Pulse Extra For Serving
- 1 Bunch Asparagus, Trimmed and Cut Into Bite-Sized Pieces
- Fresh Basil Leaves, For Garnish
Steak Pasta Recipe
For the steaks:
- Pat the steaks dry using a clean paper towel. Brush the olive oil onto all sides of the steaks and season the steaks generously with salt and pepper.
- Heat a cast-iron grill pan over medium-high heat. Once the pan is slightly smoking, add the steaks to the pan.
- Grill the steaks to your preferred doneness, for medium-rare 3-5 minutes per side depending on the thickness of your steaks.
- Transfer the steaks to a plate to rest while you make the pasta.
For the pasta:
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the crushed red pepper flakes if using.
- Mix in the tomato paste with the garlic, stirring well to combine. Cook for an additional minute, allowing the flavors to meld together.
- Crush the San Marzano tomatoes with your hands and add them to the skillet, along with their juices. Stir and let the mixture simmer for about 10 minutes, breaking down the tomatoes with a wooden spoon.
- Pour in the heavy cream and stir well to combine. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
- Add the cooked rigatoni pasta to the skillet and toss to coat evenly with the creamy tomato sauce.
- Stir in the grated Parmigiano Reggiano cheese, salt, and black pepper. Mix well until the cheese is melted and the seasoning is incorporated.
- Meanwhile, in a separate pot of boiling water, blanch the asparagus tips for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
- Gently fold the blanched asparagus tips into the pasta, ensuring they are evenly distributed.
- Slice and top the pasta with the grilled steak. Garnish the creamy garlic tomato pasta with freshly chopped basil leaves and additional grated parmigiano reggiano cheese. Enjoy!
Tips & Tricks
- Slice the Steak Against the Grain: When slicing the cooked steak for the pasta, make sure to cut against the grain. This helps break up the muscle fibers and ensures each bite is tender.
- Rest the Steak: After cooking, allow the steak to rest for about 5-10 minutes. This helps the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Cook the Steak to Medium Rare: For the best texture and juiciness, aim to cook the steak to medium rare (internal temperature of 130-135°F or 54-57°C). This ensures that the steak remains tender and doesn’t become tough or overcooked.
- Choose the Right Pasta Shape: Select a pasta shape that pairs well with the steak and sauce. Rigatoni, fettuccine, or penne are good options as they can hold the sauce and steak pieces well.
- Garnish and Serve: Finish off your steak pasta with a sprinkle of fresh herbs like parsley or basil, grated Parmesan cheese, or a drizzle of olive oil for added flavor and presentation.
FAQs about Steak Pasta
More Pasta Recipes
Steak pasta
Yield:
4
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Steak pasta has the succulent tenderness of perfectly cooked steak intertwined with the comforting allure of al dente pasta, resulting in a marriage of flavors and textures that is simply irresistible.
Ingredients
For the steaks:
- 2 (8 Ounce) Strip Steaks
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
For the pasta:
- 12 Ounces Rigatoni Pasta
- 2 Tablespoons Butter
- 4 Cloves Garlic, Minced
- ¼ Teaspoon Crushed Red Pepper Flakes (optional)
- 2 Tablespoons Tomato Paste
- 1 can (28 Ounces) Sam Marzano Whole Peeled Tomatoes
- ¼ Cup Heavy Cream
- Salt & Black Pepper, to taste
- ½ Cup Grated Parmigiano Reggiano Cheese, Pulse Extra For Serving
- 1 Bunch Asparagus, Trimmed and Cut Into Bite-Sized Pieces
- Fresh Basil Leaves, For Garnish
Instructions
- Pat the steaks dry using a clean paper towel. Brush the olive oil onto all sides of the steaks and season the steaks generously with salt and pepper.
- Heat a cast-iron grill pan over medium-high heat. Once the pan is slightly smoking, add the steaks to the pan.
- Grill the steaks to your preferred doneness, for medium-rare 3-5 minutes per side depending on the thickness of your steaks.
- Transfer the steaks to a plate to rest while you make the pasta.
For the pasta:
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the crushed red pepper flakes if using.
- Mix in the tomato paste with the garlic, stirring well to combine. Cook for an additional minute, allowing the flavors to meld together.
- Crush the San Marzano tomatoes with your hands and add them to the skillet, along with their juices. Stir and let the mixture simmer for about 10 minutes, breaking down the tomatoes with a wooden spoon.
- Pour in the heavy cream and stir well to combine. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
- Add the cooked rigatoni pasta to the skillet and toss to coat evenly with the creamy tomato sauce.
- Stir in the grated Parmigiano Reggiano cheese, salt, and black pepper. Mix well until the cheese is melted and the seasoning is incorporated.
- Meanwhile, in a separate pot of boiling water, blanch the asparagus tips for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
- Gently fold the blanched asparagus tips into the pasta, ensuring they are evenly distributed.
- Slice and top the pasta with the grilled steak. Garnish the creamy garlic tomato pasta with freshly chopped basil leaves and additional grated parmigiano reggiano cheese. Enjoy!
Notes
- Adjust the cooking time for the steaks based on your preferred level of doneness.
- Feel free to add additional seasonings or herbs to the steaks for extra flavor.
- Substitute the rigatoni pasta with your favorite pasta shape if desired.
- Add a pinch of red pepper flakes to the pasta sauce for a touch of heat.
- Serve with a side salad or roasted vegetables for a complete meal.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 541Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 96mgSodium: 773mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 26g
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