Recipe: Steak Puttanesca
This spicy Italian dish is so incredibly flavorful. With red meat, rich sauce, and pasta, there's not much more you can ask for in a meal. Plus, it would pair great with a red blend.
1 1/2 lb ribeye steak
1/2 tsp salt
1/2 tsp pepper
1 tbsp butter unsalted
1 tbsp oil
12 oz pasta (I’d recommend something tube shaped—like penne, ziti, or rigatoni)
1 tbsp unsalted butter
4 tsp minced garlic
1 lb cherry tomatoes
1/2 cup Kalamata olives (pitted)
2 tbsp capers
salt to taste
pepper to taste
1 cup pasta water
Cook the pasta according to package instructions.
While pasta cooks, drain the capers, grate the parmesan cheese, and chop the parsley
Drain cooked pasta in a colander -- Save about 1 cup of the pasta water for later.
and rinse it under cold water to stop it from cooking any further.
Season the steak with salt and pepper on both sides.
Heat the skillet on high heat then add the butter and oil.
Once the butter has melted starting to smoke, add the steak
Cook the first side for 5 minutes
Flip the steak over and cook for another 5 minutes.
Transfer the steak to a cutting board or plate and cover with aluminum foil.
Drain the skillet and add another tbsp of butter to it.
Once the butter has melted add the garlic and saute for about 30 seconds.
Add the tomatoes, olives and capers to the skillet then season with salt and pepper.
Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit.
Add the pasta and saved pasta water to the skillet.
Add the Parmesan cheese and parsley to the skillet then toss everything together.
Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat.
Place the steak slices over the pasta and serve warm.