Rigatoni with Grilled Beef

By á-2304

Ingredients

• 2 flatiron steaks (1 pound)
• Salt
• Pepper
• 2 Tbsp. EVOO
• 1 pound rigatoni
• 1 small onion, finely chopped
• 1 small rib celery, finely chopped
• 1 small carrot, finely chopped
• 3-4 cloves garlic, finely chopped
• 2 sprigs rosemary, finely chopped
• 2 Tbsp. tomato paste
• 1 1/2 cups beef stock
• 1/2 cup dry red wine
• 1 Tbsp. Worcestershire sauce
• Pecorino Romano cheese
• 1/2 cup chopped parsley

Preparation

Step 1

Season the steaks liberally with salt and pepper. Preheat a large cast-iron skillet or griddle over high heat. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes. Let meat rest until cool enough to handle, then slice very thinly on a diagonal.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.

Meanwhile, in a large skillet, heat 2 tablespoon EVOO, 2 turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until soft, 5-6 minutes. Stir in the tomato paste for one minute. Stir in the beef stock, wine and Worcestershire; lower the heat and simmer.

Drop the sliced meat into the gravy, then add the pasta with a splash of reserved pasta water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.