This was absolutely delicious. It’s a perfect dish for combining pasta and steak while adding a ton of flavor.
It actually reminds me a lot of the Mushroom Bourguignon I made a few months ago, almost certainly because they share the same onion/carrot/red wine base. If you like one, I urge you to try the other.
It’s a little intensive, but with two of us working together on everything, it was easy enough to get through. I wouldn’t suggest it for a weeknight meal unless you have a good amount of time or everything is already prepped for you. The cooking time isn’t long, there’s just a lot of steps to get through.
Still, it’s worth the effort.
Rotini with Steak
16 oz Rib Eye Steak
1 onion, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves of garlic, minced
1/2 tsp dried oregano
3/4 cup Merlot
2 cups marinara sauce
1 cup beef broth
1 lb Rotini, or other suitable pasta
3 oz grated Parmesean
salt and pepper
1. Heat olive oil in a large frying pan over high heat. Salt and Pepper both sides of the steak and cook until seared on both sides, but still rare. Remove from heat and set aside. Allow them to cool completely. Start a pot of water for pasta.
2. Add the onions and carrots to the same pan and saute over medium heat until onions are translucent, about 8 minutes.
3. Add garlic and oregano, saute one minute.
4. Add the wine and simmer for one minute.
5. Add the marinara sauce and beef broth. Cover and simmer over medium-low for about 10 minutes. Season to taste with salt and pepper.
6. While sauce is simmering, cut steak(s) into bite-sized pieces and set aside.
7. Cook pasta in liberally salted water according to directions and drain.
8. Toss pasta, steak, and any extra steak juice in sauce to coat. Season to taste and enjoy!