STEAKHOUSE PASTA

Steakhouse Pasta image

Number Of Ingredients 16

1 tablespoon Oil for brushing grill
1.5 pound Pasta
2 tablespoon Olive Oil
3 cloves Garlic cloves, minced
1/2 cup Brandy
28 ounce Can of diced tomatoes, drained
1/2 teaspoon Sugar
1/4 teaspoon Red pepper flakes, crushed
1 teaspoon Freshly ground black pepper
1/2 teaspoon Lemon Pepper
12 ounce Skirt, Flank, Flat Iron Steak
1/2 cup Fontina cheese, grated
3/4 cup Heavy Cream
1 tablespoon Horseradish
1/3 cup Half-and-Half, if needed, for thinning
1/2 cup Fresh basil leaves, garnish

Steps:

Brush grill with oil and preheat to medium-high
Bring pot of salted water to poil. Add the pasta and cook according to package directions
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.
Sprinkle 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 1/4 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 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.
Cut the steak into 1/2-inch strips.
At the last moment, add the basil to the sauce, toss to coat. Drain the pasts and add to the sauce. Add the meat to the sauce. Mix everything together.