Monday, July 11, 2011

Steak & Mushroom Pasta

There is nothing like leftover steak & sauteed mushrooms - even in pasta!

Printable Recipe

Total time: 20 minutes (longest part is boiling the water for the pasta)
Serves 2

2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 sprig, fresh rosemary leaves, chopped (about 1 tbsp)
2 cups assorted mushrooms, sliced (I used shitake and cremini)
1 can (14oz/398ml) fire roasted & diced tomatoes, undrained
¼ cup cured black olives, pitted and coarsely chopped
½ grilled strip loin steak (or you could use leftover roasted or grilled chicken), thinly sliced
Splash of balsamic vinegar
½ lb//225g short pasta
Asiago cheese, grated for serving.

1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes). Reserve a cup of pasta water in case the sauce is too thick/dry).

2. In a large skillet, heat the oil over medium high heat and sauté the onions, mushrooms, garlic and rosemary until the onions are soft and golden (about 5 minutes). Add the tomatoes (with the juice), olives and sauté for an additional 5 minutes.

3. Add a splash of balsamic vinegar and the sliced steak. Toss and sauté for another couple of minutes. If the sauce is too thick, add some pasta water.

4. Plate the pasta and pass the grated cheese for each to add.


Jann said...

loving this recipe and that splash of balsamic vinegar~

imperia pasta amchine said...

Do you serve this with a salad - I'm thing with croutons as well for that little extra crunch.

Ruth Daniels said...

Thanks Jann, the splash of balsamic really does add a special something.

IPA - I like to serve it with a Caesary type salad - crunchy romaine leaves and homemade croutons.

bristol plasterers said...

This sounds really delicious and something new to try. Thank you for sharing this.