I think by now everyone knows that we host a barbecue just about every Sunday night. Sometimes deciding what to grill can be a problem and when we can’t decide what to grill we always go with steaks. It’s easy and most folks like steak, specially a good rib eye. My husband always makes an extra steak or two, just in case. This means we sometimes have left over steak, this can be a problem. I refuse to toss left over steaks, specially now that rib eye prices have gotten so expensive. But re-heated steak is nasty. So I find myself looking for ways to use left over rib eyes without them turning into dried leather. For the most part I turn it into some sort of stir fry.
Steak & PastaThis week I decided to make something with pasta. My son and daughter-in-law had given me a new Philips Pasta Maker for Christmas and I wanted to use it. So I came up with this Steak & Pasta recipe.
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This recipe is super easy to make. You can use it with any type of pasta, I used homemade Fettuccine. You can make your own or buy fresh pasta from your grocer’s refrigerated section, or use dried box pasta. The balsamic vinegar sauce gives it a nice flavor as does the grilled steak. I hope you enjoy this recipe as much as we do.
1 – 2 left over grilled steaks, preferably rib eye sliced into strips
1 tbls. finely minced garlic
1 Medium onion, chopped
3 tbls. olive oil
1/4 cup balsamic vinegar
1 tbls. Italian Seasoning
1 small can sliced mushrooms
1 can beef broth
1 tsp. corn starch
Heat oil and add chopped onions. Cook until onions start to turn translucent.
Add garlic. Stir until garlic starts to turn brown.
Add steak strips. Stir for about 3 minutes.
Add 3/4 of the can of beef broth, reserve the rest.
Stir in Italian Seasoning and balsamic vinegar.
Simmer for about 5 minutes.
Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.
Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.
Remove from heat and serve with cooked pasta.