New york strip steak with angel hair pasta

Ingredients

• 1 handful angel hair pasta
• 1/4 cup to 1/2 cup shredded cheese
• 1 can of fire roasted tomatoes, diced
• 2 TBSP olive oil
• 2 pieces of New York strip steak
• kosher salt
• large ground pepper
• 2-4 teaspoons oil

Preparation

• Let the steak come to room temperature for at least 30 minutes so it will not seize when placed on the grill and when ready to handle, just coat with oil and sprinkle with salt and pepper on both sides.
• Heat up your George Foreman grill or a skillet that withstands high heat and cook the meat for 5 minutes in the George Foreman or 3 minutes on each side in the skillet.
• Let it rest for at least 1 to 3 minutes before serving. Right when you start heating up your grill or skillet put a small pot with water on the stove.
• When the water starts to boil, add some salt and drop the pasta in. The pasta should not take more than 5 minutes to cook as it is very fine and thin.
• While the food is cooking, open the tomato can and either use them as they are or pulse them with a hand mixer or a small kitchen robot.
• When the pasta is done cooking, just drain well, do not rinse - place back in the pot it boiled in and top with the cheese.
• Add the tomatoes and toss to coat. Now just plate and add the juicy steak that had been resting for a little bit. Enjoy !

Questions

Photos of members who cooked this recipe

Comments