Steakhouse Pasta Recipes

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.

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.

Steps:

• Cook and stir meat in hot oil in large skillet on medium heat 5 min. or until done.
• Add pasta, water, soup and nutmeg; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add vegetables; cook 5 min. or until peas are crisp-tender.
• Sprinkle with cheese.

Steps:

• Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
• In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
• Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
• Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.