Q1: What is the best kind of steak to use for a pasta dish?

A steak with a big, beefy flavor that cooks quickly is the ideal choice. Skirt steak , as the recipe calls for, is a fantastic option. A flank steak or a sirloin steak would also be wonderful. The most important secret is to not overcook your steak and to slice it thinly against the grain .

Q2: What does it mean to "deglaze" a pan with brandy?

Deglazing is a simple but crucial technique for building a flavorful pan sauce. After you have sautéed your aromatics, you pour in a liquid (in this case, the brandy). The liquid will bubble up and release all the delicious, caramelized brown bits that are stuck to the bottom of your pan (this is called the "fond"). This is where all the deep, savory flavor for your sauce comes from!

Q3: Can I make this dish ahead of time?

This dish is at its absolute best when the components are cooked and assembled right before serving. However, for a fantastic time-saving trick, you can prepare the entire creamy tomato and cheese sauce up to 2 days in advance and store it in the refrigerator. This turns the final meal into a very quick process of just grilling the steak and boiling the pasta.

Q4: I don't like blue cheese. Is there a good substitute?

If you are not a fan of the sharp, pungent flavor of blue cheese, you can simply omit it from the recipe. The sauce will still be wonderfully rich and creamy from the fontina and the heavy cream. You could also add an extra 1/4 cup of freshly grated Parmesan cheese for a salty, nutty kick instead.

Q5: What is the best way to slice skirt steak so that it is tender?

The number one, non-negotiable secret to a tender skirt steak is to slice it against the grain . Look closely at the steak after you have cooked it. You will see the muscle fibers running in one direction. You want to use a sharp knife to slice the steak in the opposite direction (perpendicular) to those lines. This simple trick will result in incredibly tender, melt-in-your-mouth strips of steak.

The Best Creamy & Easy Steakhouse Pasta

A rich and decadent steakhouse-style pasta dish featuring pappardelle in a complex, creamy sauce, topped with grilled skirt steak. The sauce is built on a base of garlic and diced tomatoes, deglazed with brandy, and then enriched with a combination of fontina cheese, blue cheese, heavy cream, and a kick of horseradish. Fresh baby spinach is wilted into the sauce at the last minute before it’s tossed with the pasta. The dish is finished with slices of seasoned, grilled steak and more crumbled blue cheese.

Author: Evelyn

Ingredients

1 tablespoon vegetable oil, for the grill
Kosher salt
1 1/2 pounds pappardelle
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup brandy
One 28-ounce can diced tomatoes, drained
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
12 ounces skirt steak
1/2 cup plus 2 tablespoons grated fontina
3 tablespoons crumbled blue cheese
3/4 cup heavy cream
1 tablespoon prepared horseradish
1/3 cup half-and-half (optional)
3 cups baby spinach
Fresh basil leaves, for garnish

Instructions

Preheat a grill to medium-high and brush the grates with vegetable oil.
Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.
While the pasta cooks, make the sauce. In a large skillet over medium heat, add the olive oil. Cook the garlic for 1 minute. Turn off the heat, then add the brandy. Return the heat to medium and cook for about 1 minute, until the brandy is reduced by half.
Add the drained diced tomatoes, sugar, crushed red pepper, and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
Meanwhile, season one side of the steak with half of the seasoning salt, black pepper, and lemon pepper. Place the steak seasoned-side down on the hot grill and cook for 3 to 4 minutes. Season the top side with the remaining seasonings, then flip and cook for another 3 to 4 minutes for medium-rare.
Remove the steak to a cutting board to rest.
Reduce the heat under the sauce to low. Stir in the fontina cheese and 1 tablespoon of the blue cheese until melted. Stir in the cream and horseradish. Add half-and-half if the sauce is too thick. Cook for 1 to 2 minutes.
Slice the rested steak into 1/2-inch strips.
Just before serving, add the baby spinach to the sauce and toss to wilt. Drain the cooked pasta and add it to the sauce, mixing everything together.
Serve the pasta topped with the steak strips. Garnish with fresh basil and the remaining 2 tablespoons of blue cheese.

Notes

This recipe involves concurrent cooking of the pasta, sauce, and steak for an efficient workflow.
Turning off the heat before adding the brandy to the hot pan is an important safety step to prevent flare-ups.
Letting the steak rest after grilling is a key step to ensure it remains juicy and tender.
The dish is best served immediately, straight from the skillet.

Find it online: https://cookupjoy.com/easy-steakhouse-pasta/