Steakhouse Pasta Food
CREAMY PARMESAN STEAK PASTA SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
- Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
- Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.
STEAKHOUSE LOVER'S PASTA #A1
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
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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