Rigatoni with Grilled Steak and Gravy

Rigatoni with Grilled Steak and Gravy
Rigatoni with Grilled Steak and Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

Directions

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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