Steak Pasta Recipes

STEAK PASTA

Steps:

• Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
• Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
• Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
• Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
• Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
• Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
• Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!

STEAK AND CREAMED GREENS PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
• Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
• Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
• Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

STEAKHOUSE PASTA

Steps:

• Brush the grill with vegetable oil and preheat to medium high.
• Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
• Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
• Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
• Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
• Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
• Meanwhile, cut the steak into 1/2-inch strips.
• At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
• Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.

STEAK & TOMATO-BASIL PASTA

Steps:

• Cook pasta according to package directions; keep warm.
• Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender.
• Add remaining sauce ingredients.
• Bring to a boil; reduce heat to low.
• Simmer, uncovered, 10 minutes, stirring occasionally.
• Place beef steaks on grid over medium, ash-covered coals.
• Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for medium rare to medium doneness, turning once. Season with salt and pepper.
• Trim fat from steaks.
• (Cut top loin steaks crosswise in half.) Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.

STEAK STRIPS WITH SPAGHETTI

Steps:

• In a nonstick skillet, saute onion and green pepper in butter until tender; remove and set aside. In the same skillet, brown beef over medium heat until no longer pink; drain. Add the tomato sauce, water, seasoning blend, thyme, pepper and vegetables. Cover and simmer for 20-30 minutes or until meat is tender., Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Serve with spaghetti.

STEAK AND PASTA

Steps:

• Begin Boiling water on high heat with with salt and pepper in it.
• Cut the steak into smaller pieces about and inch to two inches.
• Once the water is boiled put pasta in and stir occasionally. Cook for 8-10 minutes.
• Heat up a pan to medium-high, put butter and steak together.
• Add the lemon juice, and pepper to the steak and mix them together. Cook until steak it is cook to your desire, about 6-10 minutes. The butter that is left over will be the sauce used.
• Put the pasta into the bowl then add the steak and butter sauce together and mix then served.