I think by now everyone knows that we host a barbecue just about every Sunday night. Sometimes deciding what to grill can be a problem and when we can’t decide what to grill we always go with steaks. It’s easy and most folks like steak, specially a good rib eye. My husband always makes an extra steak or two, just in case. This means we sometimes have left over steak, this can be a problem. I refuse to toss left over steaks, specially now that rib eye prices have gotten so expensive. But re-heated steak is nasty. So I find myself looking for ways to use left over rib eyes without them turning into dried leather. For the most part I turn it into some sort of stir fry.
This week I decided to make something with pasta. My son and daughter-in-law had given me a new Philips Pasta Maker for Christmas and I wanted to use it. So I came up with this Steak & Pasta recipe.
(this post has affiliate links)
This recipe is super easy to make. You can use it with any type of pasta, I used homemade Fettuccine. You can make your own or buy fresh pasta from your grocer’s refrigerated section, or use dried box pasta. The balsamic vinegar sauce gives it a nice flavor as does the grilled steak. I hope you enjoy this recipe as much as we do.
1 – 2 left over grilled steaks, preferably rib eye sliced into strips
1 tbls. finely minced garlic
1 Medium onion, chopped
3 tbls. olive oil
1/4 cup balsamic vinegar
1 tbls. Italian Seasoning
1 small can sliced mushrooms
1 can beef broth
1 tsp. corn starch
Heat oil and add chopped onions. Cook until onions start to turn translucent.
Add garlic. Stir until garlic starts to turn brown.
Add steak strips. Stir for about 3 minutes.
Add 3/4 of the can of beef broth, reserve the rest.
Stir in Italian Seasoning and balsamic vinegar.
Simmer for about 5 minutes.
Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.
Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.
Remove from heat and serve with cooked pasta.
Steak & Pasta
Tasty and quick recipe using left over grilled steaks.
We are a family of carnivores, we love our steaks! Our favorite is rib-eye steak which we usually prefer grilled, until recently when my son started searing the steaks in a cast iron pan then popping them in the oven for a few minutes to broil. The resulting steaks are perfect; tender, juicy, and flavorful! It’s a great alternative when you don’t feel like firing up the barbecue grill.
To make these steaks you will need a heavy oven safe cast iron frying pan. The steaks should be marinated for at least a couple of hours, I find marinating them in a ziplock bag works best. We serve the steaks with either steamed white rice or a baked potato and seasonal veggies. Here’s the recipe and instructions, enjoy!
1 tbl. minced garlic
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tbl. fresh or dried rosemary
1/2 tsp. ground black pepper
1/2 tsp. sea salt
2 rib-eye steaks
1 tsp. olive oil for frying
Mix spices, vinegar, and oil together and pour into ziplock bag.
Place steaks in the bag and seal the bag.
Shake the bag until the marinade covers the steaks completely.
Place steaks in refrigerator until ready to cook.
Pre-heat oven on broil.
Heat olive oil in cast iron skillet for about a minute – don’t let it burn or allow it to start smoking.
Place steaks in pan, fry over medium heat for 2-3 minutes or until browned.
Flip steaks and do the same to the other side.
Place frying pan with steaks into the top rack of the oven and broil to desired doneness; rare, medium rare, or well done.