Recipe by mkwrites2_12925866
A.1. Original Sauce Recipe Contest Entry. If you love the flavors of a good steakhouse, you are going to love this pasta! Skirt steak marinated for 24 hours in A1 with lemon, rosemary and garlic; grilled to perfection. The steak is thinly sliced and tossed with bow tie pasta and fresh spinach and finished with a savory A1- Porcini mushroom sauce and dollops of creamy goat cheese.
- 1⁄2 lb cooked bow tie pasta
- 1⁄4 cup A.1. Original Sauce, divided plus
- 1⁄2 teaspoon A.1. Original Sauce, for drizzling
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon freshly grated garlic
- 1⁄4 cup olive oil, divided
- 1 sprig fresh rosemary
- 3⁄4 lb skirt steak
- 1 tablespoon spiced sea salt (suggest Mediterranean spice blend, available in your spice aisle)
- 1⁄2 ounce dried porcini mushrooms
- 1⁄4 cup chicken stock
- 1 1⁄2 tablespoons chopped shallots
- 1⁄2 tablespoon unsalted butter
- 8 ounces prewashed fresh spinach
- 1⁄4 teaspoon ground nutmeg
- 2 ounces goat cheese, log
- 1⁄2 teaspoon chopped fresh parsley, garnish (optional)
Directions See How It's Made
- 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.