Best Steakhouse Lovers Pasta A1 Recipes

A1 PASTA WITH STEAK WITH A1 SPINACH AIOLI SAUCE #A1

Steps:

• boil 16 ounces of water for pasta, add a pinch of salt.
• once water comes to a boil, add uncooked pasta for 7 to 8 minutes, a la dente.
• season your steaks with a tablespoon on each of A1 sauce.
• cook steak for five minutes on each side on a low to medium heat.
• take pasta off once done, drain water off from pasta into a colander.
• let your steak rest for about 5 minutes to seal in the juices, before slicing thinly into thin strips.
• plate your pasta, put your thin strips of steak on top.
• make your Aioli Sauce.
• blend 3 egg yolks, 1 pint of virgin olive oil, 1/4 teaspoon of minced garlic.
• Add 2-3 tablespoons of lemon juice at the end of the sauce if too thick, too unthicken (5 minutes).
• Warm your sauce with the spinach for about 5 minutes.
• Drizzle the sauce with the spinach over the plated pasta and steak.
• May grate some fresh parmesan on top of each plate.
• Enjoy your A1 Pasta with Steak with A1 Spinach Aioli Sauce A1.

STEAKHOUSE LOVER'S PASTA #A1

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.

STEAKHOUSE PASTA

Steps:

• Brush the grill with vegetable oil and preheat to medium high.
• Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
• Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
• Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
• Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
• Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
• Meanwhile, cut the steak into 1/2-inch strips.
• At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
• Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.