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Rigatoni with Grilled Steak and Gravy

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Ingredients

  • 2 2 2 flatiron steaks (1 pound total), at room temperature
  • Salt and coarse black pepper
  • 2 2 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
  • 1 1 1 pound rigatoni pasta
  • 1 1 1 small onion, finely chopped
  • 1 1 1 small rib celery, finely chopped
  • 1 1 1 small carrot, finely chopped
  • 3-4 3-4 3-4 cloves garlic, finely chopped
  • 2 2 sprigs 2 small sprigs rosemary, finely chopped
  • 2 2 2 tablespoons tomato paste
  • 1 1/2 1 1/2 1 1/2 cups beef stock
  • 1/2 1/2 1/2 cup dry red wine
  • 1/2 1/2 About 1/2 tablespoon Worcestershire sauce
  • Shaved Pecorino Romano cheese
  • 1/2 1/2 1/2 cup flat leaf parsley, chopped
  • Preparation
  • to a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the starchy pasta cooking water.
  • to Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.

Details

Preparation

Step 1


Season the steaks liberally with salt and pepper. Pre-heat a large cast iron skillet or griddle over high heat. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers. Let the 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 starchy pasta cooking water.

Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5-6 minutes. Stir in the tomato paste for 1 minute to wake up the aroma and flavor. Stir in the beef stock, wine and Worcestershire sauce; lower the heat and simmer.

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



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