Creamy Jerk Sirloin Steak Pasta
Creamy Jerk Sirloin Steak Pasta
Ingredients
For the Sirloin Steak
- 1 sirloin steak
- to taste salt
- to taste black pepper
- 1 tablespoon butter
- 2 garlic cloves, crushed
For the Creamy Jerk Sauce
- 1/2 red onion, finely diced
- 1 teaspoon pimento
- 1 teaspoon smoked paprika
- 1 teaspoon onion granules
- 1 teaspoon oregano
- 1 teaspoon all-purpose seasoning
- 1 teaspoon jerk seasoning
- 1 tablespoon tomato purée
- 150 ml chicken stock
- 200 ml double cream
- 1 handful fresh parsley
- 75 grams mature cheddar, grated
For the Pasta
- 250 grams rigatoni, cooked according to package directions
Instructions
- 1
Season the sirloin steak generously with salt and black pepper on both sides.
⏱️ 2 min
- 2
Heat a large pan over medium-high heat. Once hot, add the seasoned sirloin steak and pan-sear until it reaches your desired doneness, typically medium-rare (about 3-4 minutes per side).
⏱️ 8 min
- 3
Reduce the heat to medium, add 1 tablespoon of butter and the 2 crushed garlic cloves to the pan. Baste the steak with the melted butter and garlic for about 2 minutes. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes.
⏱️ 12 min
- 4
In the same pan (do not clean it, as the fond adds flavor), sauté the 1/2 finely diced red onion over medium heat until it has softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add the pimento, smoked paprika, onion granules, oregano, all-purpose seasoning, and jerk seasoning to the pan. Cook the spices for 30 seconds, stirring constantly, to toast them and release their aromas.
⏱️ 1 min
- 6
Stir in the 1 tablespoon of tomato purée and cook for another minute, stirring to combine with the spices and onion.
⏱️ 1 min
- 7
Pour in the 150 ml of chicken stock and bring to a simmer. Let the stock reduce slightly, about 2-3 minutes, to concentrate the flavors.
⏱️ 3 min
- 8
Stir in the 200 ml of double cream. Continue to simmer gently for 2-3 minutes until the sauce begins to thicken slightly.
⏱️ 3 min
- 9
Remove the pan from the heat. Stir in the handful of fresh parsley and the 75 grams of grated mature cheddar until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 2 min
- 10
Add the 250 grams of cooked rigatoni directly into the sauce and toss to ensure the pasta is evenly coated.
⏱️ 2 min
- 11
Slice the rested sirloin steak against the grain into thin strips. Divide the creamy jerk pasta among serving plates and top each portion with the sliced sirloin steak.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Jerk Sirloin Steak Pasta
For the Sirloin Steak
- 1 sirloin steak
- to taste salt
- to taste black pepper
- 1 tablespoon butter
- 2 garlic cloves, crushed
For the Creamy Jerk Sauce
- 1/2 red onion, finely diced
- 1 teaspoon pimento
- 1 teaspoon smoked paprika
- 1 teaspoon onion granules
- 1 teaspoon oregano
- 1 teaspoon all-purpose seasoning
- 1 teaspoon jerk seasoning
- 1 tablespoon tomato purée
- 150 ml chicken stock
- 200 ml double cream
- 1 handful fresh parsley
- 75 grams mature cheddar, grated
For the Pasta
- 250 grams rigatoni, cooked according to package directions
Instructions
- 1
Season the sirloin steak generously with salt and black pepper on both sides.
⏱️ 2 min - 2
Heat a large pan over medium-high heat. Once hot, add the seasoned sirloin steak and pan-sear until it reaches your desired doneness, typically medium-rare (about 3-4 minutes per side).
⏱️ 8 min - 3
Reduce the heat to medium, add 1 tablespoon of butter and the 2 crushed garlic cloves to the pan. Baste the steak with the melted butter and garlic for about 2 minutes. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes.
⏱️ 12 min - 4
In the same pan (do not clean it, as the fond adds flavor), sauté the 1/2 finely diced red onion over medium heat until it has softened, about 3-5 minutes.
⏱️ 5 min - 5
Add the pimento, smoked paprika, onion granules, oregano, all-purpose seasoning, and jerk seasoning to the pan. Cook the spices for 30 seconds, stirring constantly, to toast them and release their aromas.
⏱️ 1 min - 6
Stir in the 1 tablespoon of tomato purée and cook for another minute, stirring to combine with the spices and onion.
⏱️ 1 min - 7
Pour in the 150 ml of chicken stock and bring to a simmer. Let the stock reduce slightly, about 2-3 minutes, to concentrate the flavors.
⏱️ 3 min - 8
Stir in the 200 ml of double cream. Continue to simmer gently for 2-3 minutes until the sauce begins to thicken slightly.
⏱️ 3 min - 9
Remove the pan from the heat. Stir in the handful of fresh parsley and the 75 grams of grated mature cheddar until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 2 min - 10
Add the 250 grams of cooked rigatoni directly into the sauce and toss to ensure the pasta is evenly coated.
⏱️ 2 min - 11
Slice the rested sirloin steak against the grain into thin strips. Divide the creamy jerk pasta among serving plates and top each portion with the sliced sirloin steak.
⏱️ 3 min