Steakhouse Lovers Pasta A1 Food

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STEAKHOUSE LOVER'S PASTA #A1



Steakhouse Lover's Pasta #A1 image

A.1. Original Sauce Recipe Contest Entry. If you love the flavors of a good steakhouse, you are going to love this pasta! Skirt steak marinated for 24 hours in A1 with lemon, rosemary and garlic; grilled to perfection. The steak is thinly sliced and tossed with bow tie pasta and fresh spinach and finished with a savory A1- Porcini mushroom sauce and dollops of creamy goat cheese.

Provided by mkwrites2_12925866

Categories     Sauces

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1/2 lb cooked bow tie pasta
1/4 cup A.1. Original Sauce, divided plus
1/2 teaspoon A.1. Original Sauce, for drizzling
2 tablespoons fresh lemon juice, divided
1 teaspoon freshly grated garlic
1/4 cup olive oil, divided
1 sprig fresh rosemary
3/4 lb skirt steak
1 tablespoon spiced sea salt (suggest Mediterranean spice blend, available in your spice aisle)
1/2 ounce dried porcini mushrooms
1/4 cup chicken stock
1 1/2 tablespoons chopped shallots
1/2 tablespoon unsalted butter
8 ounces prewashed fresh spinach
1/4 teaspoon ground nutmeg
2 ounces goat cheese, log
1/2 teaspoon chopped fresh parsley, garnish (optional)

Steps:

  • Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil. Whisk to combine.
  • Place rosemary sprig in the bottom of a marinating container an top with steak.
  • Pour the marinade over the steak. Cover and refrigerate for 24 hours. Remove from refrigerator about 30 minutes before grilling.
  • Cook pasta per package directions. Once drained, mix with one tablespoon of the remaining olive oil.
  • Preheat grill pan to smoking hot.
  • Season the steak with the spiced sea salt.
  • Grill skirt steak on both sides for about two minutes each side. Remove from heat and let steak rest.
  • Add porcini to a microwave safe bowl with the chicken stock. Microwave for 30 seconds on high.
  • Add one half of the rest of the olive oil, the shallot and the butter to a sauté pan. Cook until shallots just begin to brown.
  • Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
  • Add remaining olive oil to large skillet. Add 1/2 of the spinach and the nutmeg.
  • Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture. Stir to combine.
  • Slice steak against the grain into bite sized pieces.
  • Pour into pasta bowl. Top with steak.
  • Pour any remaining steak juices into plating bowl and combine.
  • Add goat cheese right before serving.
  • Top with fresh parsley.
  • Drizzle with the extra A1 before serving.

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