| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil, for brushing the grill
- Kosher salt
- 1 1/2 pounds pappardelle
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup brandy
- One 28-ounce can diced tomatoes, drained
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 teaspoon seasoning salt
- 1/2 teaspoon lemon pepper
- 12 ounces skirt steak
- Heaped 1/2 cup grated fontina
- 3 tablespoons crumbled blue cheese
- 3/4 cup heavy cream
- 1 tablespoon prepared horseradish
- 1/3 cup half-and-half, if needed, for thinning
- 3 cups baby spinach
- Fresh basil leaves, for garnish
Instructions
- Brush the grill with vegetable oil and preheat to medium high.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
- Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
- Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
- Meanwhile, cut the steak into 1/2-inch strips.
- At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
- Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 854 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 33 g |
| Cholesterol | 94 mg |
| Sodium | 932 mg |
Reviews
This recipe is amazing, To the commenter, maybe bourbon or whiskey would be better then wine perhaps. I used the little sample bottles of brandy since I don’t drink hard liquor. My husband told me to make this recipe more often. I just watched a rerun of her show where she made this, yes she said you could substitute with wine.
Did anyone try making this with out brandy, or with wine? I don’t have brandy .
Wow! Just got back from Italy and this is sooo good! Two cans of tomatoes! That makes 28oz! Use what ever steak you want! This is a keeper recipe!
I’m baffled by the positive reviews. We made this dish precisely according to the recipe. The result? Dry, dry, dry, dry, dry! There is waaaaaaaaay too much pasta (or too little sauce). Besides that, the “sauce” if you can even call it that–since it barely coated the pasta–was seriously hurting for flavor. This was so disappointing (we’ve tried other recipes from Ree and been very pleased with them) that it’s a persona non grotto on our repeat recipe list.
What a fantastic meal! Everything was delicious. I have followed this recipe several times. I made it again tonight for dinner however this time I added shallots, bell peppers & double the sauce. It’s a keeper!
A favorite in our house. With the cost of everything so high, it’s a nice way to have a restaurant quality meal at a very low cost. I’ve used leftover steak before as well. I always make more sauce.
An instant favorite at our house!
VERY tasty! I may omit the crushed red pepper next time (personal preference); Horseradish gave the sauce enough kick.
To save time, I used pre-sliced fajitas steak – seasoned it up and browned it in my cast iron.
Definitely adding this to the “keeper” recipes. Thanks Ree!
To save time, I used pre-sliced fajitas steak – seasoned it up and browned it in my cast iron.
Definitely adding this to the “keeper” recipes. Thanks Ree!
Excellent recipe! Easy to follow and so much flavor. My only suggestion: I would double the sauce next time I make this.
I made this yesterday after seeing it on tv. I made it exactly as is except I used only 8 ounces of pasta. I love the sauce and I will definitely make that again. I wasn’t a huge fan of the skirt steak but it just could be that I didn’t cook it right. I definitely didn’t want to overcook it but it was not done enough when I first took it off so I had to do it more.