© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Teacher_01
This is extremely scrumptious! My boyfriend gives it two thumbs up! (and he's a picky eater!) Even though it calls for flat iron (top blade) steak I used chuck steak because my local grocery store -surprise!- didn't have flat iron steak. It still turned out fantastically! Another great one from Rachel Ray.
2 flatiron steaks, 1 pound total, at room temperature
salt and coarse black pepper
2 tablespoons extra virgin olive oil, plus more for drizzling
1 pound rigatoni pasta
1 small onion, finely chopped
1 small celery rib, finely chopped
1 small carrot, finely chopped
3 or 4 garlic cloves, finely chopped
2 small sprigs rosemary, finely chopped
2 tablespoons tomato paste
1½ cups beef stock
½ cup dry red wine
½ tablespoon Worcestershire sauce
pecorino romano cheese, shaved
½ cup flat leaf parsley, chopped
Season the steaks liberally with salt and pepper. Pre-heat a large cast iron skillet or griddle over high heat. Drizzle the steaks with extra virgin olive oil and cook, turning once, for 8 to 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 extra virgin olive oil, 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 to 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 until it thickens slightly.
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 extra virgin olive oil, the cheese and parsley.