Rustic Steak Pasta
A hearty, rustic pasta hits all the right notes on a cool night, bringing that perfect mix of warmth and comfort to the table. Now, add tender skirt steak, a rich sauce with tomatoes, garlic, and a little splash of wine? That’s a cozy dinner waiting to happen. 😁
This Rustic Steak Pasta is a savory twist on a classic, blending juicy steak with sweet baby bell peppers, fresh basil, and a hint of heat from red pepper flakes. It’s the perfect blend of rich and fresh—just the thing when you want something hearty but with a little Italian flair. The fusilli pasta soaks up every bit of that flavorful sauce, bringing it all together in each bite.
Grab a fork, and let’s dig in!
Big Horn Culinary College
Choosing the Right Steak – Grass Fed, Grass Finished
Consider the quote, “You are what you eat“. Deeply scientific deets aside, there’s a lot of truth to the statement! Now, taking things a step further by considering this: “You are whatever you’re eating has eaten“.
At face value, this might sound a little silly. Beef is beef and chicken is chicken, right? Not quite.
We’re all somewhat familiar with this concept thanks to how certain products are marketed (“Organic”, “Antibiotic Free”, etc.), and the general consensus is that organic products with few-to-zero additives are the best. But, how does this apply to steak? What should we be looking for at the supermarket?
First, let’s get a bit of an education on the categories of steak here in the United States.
In the U.S., steak is often labeled based on how the cattle were raised and fed, which influences flavor, texture, and nutritional profile. Here’s a quick breakdown:
- “Grain” (Soy)-Fed Steak: Most conventionally raised cattle in the U.S. are soy-fed, meaning their diets are primarily soy and corn-based after an initial period of grazing. This type of diet leads to rapid weight gain, making the meat typically more marbled and tender. However, soy-fed steak often has a far less favorable fat composition compared to grass-fed beef.
- Grass-Fed Steak: Grass-fed cattle start their diets on pasture, eating grasses and other forage. In the U.S., grass-fed often means they were primarily grass-fed but may have been finished on grain (corn or soy) to promote marbling. This beef is leaner with an earthy, robust flavor and has a higher omega-3 fatty acid content than conventional, soy-fed beef. Nonetheless, these animals’ mixed diets – ultimately including lots of soy – are still not the healthiest option.
- 🌟Grass-Fed, Grass-Finished Steak🌟: “Grass-fed AND Grass-finished” means the cattle ate grass or forage for their entire lives, never receiving grain or soy feed. This beef is often a bit leaner than both soy-fed and grass-fed varieties, but that doesn’t mean it’s short on flavor! Often, grass-fed, grass-finished beef sports a more intense flavor. Grass-finished beef is prized for its natural nutrient profile, including higher levels of omega-3s, CLA (conjugated linoleic acid), and certain antioxidants.
So, the ultimate takeaway? When possible, opt for grass-fed, grass-finished beef products. It’s healthier, tastier, and you can rest assured knowing that the animal lived its best life, too!
Want to read the full article on choosing grass-fed, grass-finished beef? Click Here!
Now, onto our shopping list…
Ingredients:
(Recipe makes 4 servings)
- 2 Tablespoons of High-Quality EVOO (Any of these will do nicely!)
- 1 Pound of Skirt Steak (Grass Fed, Grass Finished if possible! Halved crossways, but don’t slice into strips until after cooking)
- 7 Oz of Fusilli Pasta
- Freshly Ground Pepper
- 4-6 Baby Bell Peppers (Quartered lengthwise. Discard the stems and seeds, please!)
- 1/2 Teaspoon of Dried Oregano
- 3 Cloves of Garlic (Sliced thinly)
- 1 Red Onion (Sliced thinly)
- 1/4 Teaspoon Red Pepper Flakes
- 1 1/2 Cups of Chopped Tomatoes (Boxed or Canned is fine!)
- 1/4 Cup of Dry White Wine
- 1 Cup of Cut or Torn Fresh Basil
Shopping done? Let’s get cooking.
Instructions:
Act 1 – Proper Pasta Preparation:
As the humble base of this delicious dish, we want to treat our pasta right! Let’s be sure to not overly cook things, and please – for the love of all that is pasta – don’t forget to salt the water. 😜
Grab a large pot, fill it with water, liberally salt the water, and bring ‘er to a boil. Once your salted water hits a boil, add the pasta.
At this point, it’s best to follow the instructions on the pasta box for an “al dente” cook.
Next, (and importantly!) reserve and set aside 1/2 cup of the cooking water, and drain the rest.
Act 2 – Claim Your Steak:
If you’re up for some mild multitasking, you can address your steak whilst the pasta boils away.
Start by seasoning the steak with salt and pepper. Make sure to hit both sides with the seasoning.
Next, get ahold of a large skillet, heat it up over high heat, and add 1 tablespoon of olive oil to the pan. Then, add the steak, and cook until the outside is nicely browned. This should take about four minutes per side if you’re going for a medium-rare cook. (Of course adjust cooking time up or down depending on preferences.)
Once the steak is cooked to your liking, set aside on a plate, and tent things with foil to hold in the heat.
Act 3 – Create a Sauce that’s Boss:
We’re not finished with the skillet just yet! Go ahead and add the last 1 tablespoon of olive oil, and while you’re at it, dump in the red onion, garlic, bell peppers, oregano, red pepper flakes, and 1/2 a teaspoon of salt.
Cook this veggi-tastic mixture until all the veggies are softened. This should take about four minutes to get things adequately wilted.
Next, reduce the heat to medium and stir in the 1/4 cup of white wine. Reduce the white wine until it’s almost entirely evaporated. Don’t worry, though! This should only take about 30 seconds.
Once the wine is reduced, add the tomatoes and 1/4 cup of water. Bring this to a simmer, and allow to thicken for about 5 more minutes.
Act 4 – A Culmination of Flavors & Textures:
Grab the drained pasta, and add it and any leftover steak juices to the sauce in the skillet. Gently toss the pasta to reheat and incorporate the sauce. Remember the cooking water we set aside from earlier? Feel free to add in small amounts of the cooking water as you mix the sauce and pasta. The idea is to not allow any “sticking”.
Once everything is nicely mixed, add some pepper, salt, and stir in the 3/4 cup of basil. Divide the mix into bowls.
Finally, thinly slice that tasty looking steak, and drape the steak strips over the pasta. Garnish to your liking with the last 1/4 cup of basil.
Enjoy!