Ingredients
- 2 flatiron steaks (1 pound total), at room temperature
- Salt and coarse black pepper
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 1 pound rigatoni pasta
- 1 small onion, finely chopped
- 1 small rib celery, finely chopped
- 1 small carrot, finely chopped
- 3-4 cloves garlic, finely chopped
- 2 small sprigs rosemary, finely chopped
- 2 tablespoons tomato paste
- About 1 1/2 cups beef stock
- 1/2 cup dry red wine or an additional 1/2 cup beef stock
- About 1/2 tablespoon Worcestershire sauce
- Shaved Pecorino Romano cheese
- 1/2 cup flat leaf parsley, chopped
Directions
- Season the steaks liberally with salt and pepper. Pre-heat a large cast iron skillet or griddle over high heat. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the starchy pasta cooking water.
- Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5-6 minutes. Stir in the tomato paste for 1 minute to wake up the aroma and flavor. Stir in the beef stock, wine (or additional beef stock) and Worcestershire sauce; lower the heat and simmer.
- Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.
Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.