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Categories:
pasta sauce shallots olive oil white wine heavy cream steak sauce garlic cracked black pepper kosher salt beef skirt ancho chile pepper powder red peppers poblano chiles corn olive oil Pasta manchego cheese green onions
Viewed: 99 - Published at: 6 years agoIngredients
- Pasta Sauce
- 3 cups shallots, minced
- 6 Tbsp. olive oil
- 3 cups dry white wine
- 1-1/2 gal. heavy cream
- 3 cups A.1. Thick & Hearty Steak Sauce
- 1 cup roasted garlic paste
- 1/4 cup cracked black pepper, divided
- to taste kosher salt, divided
- Steak Safeway 1 lb For $5.99 thru 02/09
- beef skirt steaks
- 2 Tbsp. ancho chile pepper powder
- Assembly
- 2 qt. red peppers, small dice
- 2 qt. fire-roasted poblano chiles, medium dice
- 2 qt. fire-roasted corn
- 1-1/2 cups olive oil
- 2-1/4 gal. cooked farfalle (bow-tie pasta)
- 1-1/2 qt. Manchego cheese, shredded, divided
- 1 cup green onions, divided
Method
- Pasta Sauce: Saute shallots in hot oil in large pan on medium-high heat 5 min.
- or until crisp-tender.
- Add wine; simmer on medium-low heat 3 to 4 min.
- or until liquid is slightly reduced, stirring occasionally.
- Stir in cream; simmer 5 to 7 min.
- to reduce liquid.
- Add steak sauce, garlic paste and seasonings; mix well.
- Keep warm.
- Steak: Season steaks with chile pepper powder, salt and pepper.
- Grill steaks to medium (160 degrees F), or desired doneness; cut across the grain into thin slices.
- For each serving: Saute 1/3 cup each red peppers, poblano chiles and corn in 1 Tbsp.
- oil on high heat until crisp-tender.
- Stir in 3-1/2 oz.
- Steak.
- Add 1-1/2 cups pasta, 1/4 cup cheese and 1 cup Pasta Sauce; cook on medium heat until heated through, stirring occasionally.
- Transfer to shallow pasta bowl; garnish with 2 tsp.
- onions and 1 tsp.
- of the remaining cheese.
