Summer Pasta with Steak and Tomatoes

I know this could sound weird…steak in pasta? It seems strange. Sure we make pasta with chicken or seafood all the time, not to mention spaghetti chalked full of savory ground beef. But steak? Here’s the problem with steak. It is super delicious and doesn’t really have any problems other than it should be eaten the same day because day saving it transforms that succulent and juicy piece of meat into something you’re not even sure you want to eat.

I made steak the other day and as happens on days when Zach works at the hospital, he wasn’t very hungry for dinner and so I had an entire T-bone that I was forced to save (I will do many things in the name of preserving food at its best, but eating two large T-bone steaks in one sitting is not one of them). The next day however, warmed over beef wasn’t calling my name so I decided to transform it into something else. Pasta!

Makes about 4 servings.

1 T-Bone Steak, grilled (Or raw and grill it just for this recipe!)

1 medium onion, chopped

2 garlic cloves, minced

Fresh heirloom tomatoes, about 2 cups when chopped (but you can always add more if you want)

1/4 cup red wine (I used Merlot)

1 small bunch of fresh chives

1 small bunch of fresh basil

1 small bunch of fresh oregano

8 oz. dried pasta. I used spaghetti, but penne would work really well too.

Salt and Pepper to tast

Parmesan Cheese



FullSizeRender 10

Cook the pasta according to directions. Sauté the onion until in EVOO until it’s starting to become transparent, and then add in the minced garlic. Cook until fully transparent.
FullSizeRender 12

Add in the chopping tomatoes, and cook until the are just beginning to break down. Add the chopped steak to the pan and pour the red wine over it; cook a few more minutes.FullSizeRender 13

As soon as the tomatoes are slightly broken down (but not completely because you don’t want mush) and the steak is warmed through add the cooked pasta. There is no need to drain the pasta as a little bit of the water will help create a light sauce, but allow most of the water to run off before adding it because you don’t want it too watery.FullSizeRender 2

Drizzle with some more olive oil, and top with the chopped fresh herbs. Word of caution, I would not skip the herbs in this dish because it really makes it, but even more the oregano is the star of this show so at least try to include it.FullSizeRender 3

Toss the pasta to evenly distribute the toppings, top with parmesan cheese and a little fresh black pepper and serve.

This turned out good really good. Zach and I agreed that normally one wouldn’t cook up a steak to simply make something else out of it, “But you could!” Zach decided, after trying it. I know what I will be doing with any leftover steak in the future!