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Steak Gremolata Pasta

Steak Gremolata Pasta

Serves 5 to 6

This pasta brings big Italian flavors to your table with a simple steak rub and an even simpler gremolata.

  • 4 (8-ounce) Certified Piedmontese New York strip steaks, sliced into ½-inch strips
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian seasoning
  • 2 teaspoons sea salt
  • 20 sprigs Italian flat leaf parsley, leaves only, minced
  • Zest of 1 lemon
  • 5 cloves garlic, minced
  • 1 pound dried small penne pasta
  • 4 tablespoons rendered bacon fat (or substitute olive oil)
  • 1 medium Spanish onion, diced large
  • 1 pound asparagus spears, cleaned, trimmed, and sliced on the bias into 2- to 3-inch pieces
  • 3 ounces dry white wine
  • 2 ounces extra-virgin olive oil
  • 6 sprigs Italian flat leaf parsley leaves, for serving
  • Red pepper flakes, for serving
  • 1 lemon, cut into wedges for serving

Combine the black pepper, garlic powder, onion power, oregano, Italian seasoning, and sea salt for the steak rub and mix well. Rub the steak liberally with the steak seasoning and set aside. Combine the parsley leaves, lemon zest, and minced garlic and set aside.

Cook the penne according to package instructions until al dente, then drain, cool, and set aside. In a large sauté pan over medium-high, heat the bacon fat until it barley begins to smoke. Evenly distribute the seasoned beef strips in the bottom of the pan without stirring. Then spread the onions over top and in the spaces between the beef. Cook for 1 to 2 minutes, or until beef is nicely seared on the first side. Turn the strips over, and reduce heat to medium. Add the asparagus and gremolata mixture to the pan. Cook for an additional 1 to 2 minutes or until asparagus is tender. Deglaze the pan with the dry white wine and stir. Remove from heat. Add the extra-virgin olive oil and toss with penne noodles. Season to taste. Garnish each plate with whole leaf Italian parsley, a dash of red pepper flakes, and a lemon wedge.

Pairing: Beringer Quantum Red Blend 2012