If like my son when I say steak pasta you screw your nose up and think ‘that’s odd’ or ‘nah..not sure that works’, or ‘isn’t that a waste of a steak?’. Then you have come to the right place. Steak grilled on its own, seasoned well with a salad or baked potato is amazing. However as meat gets increasingly more expensive and being mindful of our quantity of meat intake; this recipe is a great dish that balances those 2 statements out. A decent piece of rump or sirloin steak can feed a family and not cost the earth. Plus spending on meat that’s been looked after well, you know where its from, has been fed organically on grass and not with antibiotic infused feed, is an important set of boundaries for me. I would rather eat less to afford a better quality that I know benefits my body and my family’s health.
This dish is creamy, moorish, has depth of flavour and just so uncscious you need to keep having one more spoonful!
Go on, just try it. Send me a DM or email if you do. I promise you its a knockout!
Ingredients:
1 thick cut Rump or sirloin steak
400g of pasta of choice ( I use tagliatelle or ribbed Penne) (I use a whole bag and keep a bit back for salad the next day).
1/2 pint milk
3-4 Tbsp Double cream
30g freshly grated Parmesan
Small handful Seasonal Wild Garlic roughly chopped (If making in April/May)
2 cloves garlic grated
1 red onion or shallot diced
1tbsp olive oil
500g seasonal Mushrooms ( I used field mushroom as were in season)
1 tbsp flour
Seasoning
Method:
Put a pan of water onto boil and cook the pasta as per the packet instructions.
Cook the steak. Season well on broth sides and drizzle with olive oil. Place into a hot griddle or frying pan. Sear and cook on each side without moving or touch it in-between for 3-4 mins (depending how thick it is). Remove from the pan and allow to rest while you make the sauce. Season with salt again while it’s hot.
Take a deep sauté or frying pan and put onto a medium heat with 1 tbsp Olive oil. Add in your onion and cook for 3 mins until translucent. Add in the garlic and 1 knob of butter. Add in 1 flat tbsp flour and stir. Now gradually pour in the milk and turn the heat down. It will ticked quickly. Add a touch more milk or water if needed. Take off the heat to add the cream…stir well before adding back onto a medium heat again. Add in your wild garlic, parmesan and sliced mushrooms. Stir and mix well. Season and allow to cook for 4-5 mins. When the pasta is done spoon the cooked pasta into the mushroom sauce. Mix to combine. Add a dash of the pasta water to losen and serve into a pasta dish. Sprinkle with parsley, pepper and top with the steak. Slice it at an angle fairly thinly.
This is paired well with a big green herby salad.