I’m supposed to be eating more red meat these days, so of course, steak is the first thing that comes to mind. However, it’s a bit too chilly to be grilling. And I actually did consider it.
But the first thing I had to do when I got home from work tonight was to mount a rescue mission. Our puppy Charlie was stuck in a snow pile in the middle of the backyard, and somebody had to climb out and save him. (He’s lacking in survival instinct.) I saved Charlie, but lost a shoe. And then I got my hand stuck to the door handle. And I still can’t feel my pinkie finger. And it was just time to go inside and stay there.
So we made rigatoni with steak sauce, instead. I had some steak thawed, and some marinara sauce in the freezer. This is based on a Giada De Laurentiis recipe. You cook the steak, and then simmer the marinara with veggies, wine, and broth.
This is a pretty economical use of steak, and I used rib-eye. I simmered the steak in the sauce for a while both to make the steak more tender and to flavor the sauce, and because of the simmering, I think any more tender cut of steak would work.
And now I’m full and sleepy. Is frostbite an excuse to get out of dish duty?
Rigatoni with Steak Sauce
Makes 2 generous servings
2 Tbsp. olive oil
12 oz. steak
Salt and pepper
Steak seasoning (preferably Montreal Steak Seasoning by McCormick)
½ large yellow onion, halved and thinly sliced
1 carrot, peeled and thinly sliced
2 cloves garlic, minced
¼ tsp. dried oregano
1/3 c. red wine
1 c. marinara sauce
½ c. beef broth
8 oz. rigatoni, cooked according to package directions
1. Heat oil in a large skillet over medium-high heat. Add steak, and season generously with salt, pepper, and steak seasoning. Cook for about 3-5 minutes on each side, or until there is a crust on the outside, and the inside is pink.
Remove from pan and set aside.
2. Reduce heat to medium. Add onion and carrots, and cook about 5-7 minutes, or until onions are translucent and starting to caramelize. Add garlic and oregano and cook 1 minute.