Prep Time: 15 minutes
Cook Time: About 20 minutes
2 lbs steak (Thin-cut Rib Eye shown)
2 garlic cloves, chopped
1 box Angel Hair Capallini pasta (or noodle of your choice)
1 medium yellow onion, chopped
8 oz. Baby Portabella mushrooms, sliced
3 tbs espresso rub
5-6 sun dried tomatoes
1/4 cup red wine (Recommend Marsala)
3 tbs butter
1. Rub steak with espresso rub and refrigerate for at least 6 hours or overnight.
2. To prepare sauce, heat butter and olive oil in a pan until hot. Sauté onions, mushrooms and garlic for about 5 minutes. Add sun dried tomatoes and continue cooking for 2-5 minutes. Begin boiling pasta while veggies cook.
3. Add red wine and simmer until liquid begins to evaporate.
4. For steaks, heat cast iron grill pan (or outdoor grill, etc.) until hot. Add steaks and cook for 3-5 minutes on each side for medium rare steaks. If using a thicker steak, sear on both sides for about 5 minutes each than place in 350 degree oven until done to your likeness.
5. To serve, add 1 tbs butter, olive oil and balsamic vinegar to pasta and toss gently. Add veggies and some sauce on top. Chop steak in to strips and add on top.
Recipe is an original.
When in Williamsburg at The Cheese Shop I bought an espresso rub for meat and knew I had to try it. I thought I would put it on some steak since I don’t make steak very often. I had the idea to pair it with pasta and mushrooms in a red wine sauce. While at the grocery store I saw the sun dried tomatoes and knew I had to add them. It turned out very tasty. I liked having the pasta without having to specifically have a sauce, but instead adding the butter and olive oil since the rub and the tomatoes are already incredibly flavorful. There are also a lot of leftovers so this is perfect to pack up an take for lunch. I think next time I will use a thicker steak to make the steak the main feature as opposed to the veggies.