I know this sounds like a very fattening dish. In truth, it is not. After you sear the steak, you are going to trim off any fat. This is a way to stretch your dollar and the amount of steak you eat in a dish. With that said, it’s very satisfying and easy to prepare.
1 good-quality (or prime) ribeye steak about 1 lb.
1 TB olive oil
sea salt / white pepper
1 box of Barilla Plus penne or other healthful pasta
1 1/2 cups of onion (small dice)
1 cup of carrot (thin slices)
1 cup of chicken or beef stock (preferably organic)
1 wedge of aged Fontina (for grating over the top)
Put a large pot of water on for the pasta and add enough salt to make the water briny. Put the olive oil in a frying pan and heat it to high heat. Generously salt and pepper both sides of the ribeye. (Make sure the steak has been out of the fridge for about 10 minutes or so or it won’t cook evenly.) Sear the ribeye for about 2 minutes on each side. Set aside. (It will continue to cook with carryover heat and the hot pasta will cook it further.) In the same pan (reduced to medium heat), add the chopped onion and carrot. Add the thyme and garlic. Saute until the onion is translucent. Add the stock and the sauce. Bring up to a simmer. Add the pasta to the large pot when it comes to the boil and follow the package directions. Cook the pasta until it is about 2 minutes from fully cooked. While you are waiting, dice the steak into 3/4″ pieces, discarding any fat. Drain the pasta and put back in the large pot over medium heat. Add the sauce. Add the diced steak. Toss to combine. The pasta being slightly undercooked will soak up most of the sauce. Serve with grated Fontina.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
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