Grilled Steak with Spicy Creamy Rigatoni
Grilled Steak with Spicy Creamy Rigatoni
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
For the Spicy Creamy Rigatoni
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka, (optional)
- 15 ounces crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the sirloin steak dry with paper towels. Rub both sides with 2 tablespoons of olive oil, then season generously with kosher salt, black pepper, and garlic powder. Let the steak rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the seasonings to penetrate and the steak to come to room temperature.
⏱️ 30 min
- 2
Bring a large pot of salted water to a rolling boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 3
While the pasta cooks, preheat a grill or grill pan to medium-high heat (about 400-450°F). Grill the steak for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or to your desired doneness. For medium, aim for 6-8 minutes per side (internal temperature 135-140°F).
⏱️ 15 min•🌡️ 425
- 4
Once cooked, transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 5
While the steak rests, prepare the spicy creamy rigatoni sauce. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 3 min
- 6
Add the minced garlic and red pepper flakes to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 7
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This step deepens the flavor of the tomato paste.
⏱️ 3 min
- 8
If using, carefully pour in the vodka and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until most of the alcohol has evaporated.
⏱️ 2 min
- 9
Stir in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 10
Reduce the heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.
⏱️ 2 min
- 11
Add the cooked rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 12
Slice the rested steak against the grain into thin strips. Serve the spicy creamy rigatoni immediately, topped with slices of grilled steak, a sprinkle of fresh basil, and extra grated Parmesan cheese, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Steak with Spicy Creamy Rigatoni
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
For the Spicy Creamy Rigatoni
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons tomato paste
- 1/4 cup vodka, (optional)
- 15 ounces crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the sirloin steak dry with paper towels. Rub both sides with 2 tablespoons of olive oil, then season generously with kosher salt, black pepper, and garlic powder. Let the steak rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the seasonings to penetrate and the steak to come to room temperature.
⏱️ 30 min - 2
Bring a large pot of salted water to a rolling boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 3
While the pasta cooks, preheat a grill or grill pan to medium-high heat (about 400-450°F). Grill the steak for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or to your desired doneness. For medium, aim for 6-8 minutes per side (internal temperature 135-140°F).
⏱️ 15 min•🌡️ 425 - 4
Once cooked, transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 5
While the steak rests, prepare the spicy creamy rigatoni sauce. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 3 min - 6
Add the minced garlic and red pepper flakes to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 7
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This step deepens the flavor of the tomato paste.
⏱️ 3 min - 8
If using, carefully pour in the vodka and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until most of the alcohol has evaporated.
⏱️ 2 min - 9
Stir in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 10
Reduce the heat to low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.
⏱️ 2 min - 11
Add the cooked rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 12
Slice the rested steak against the grain into thin strips. Serve the spicy creamy rigatoni immediately, topped with slices of grilled steak, a sprinkle of fresh basil, and extra grated Parmesan cheese, as desired.
⏱️ 3 min