Whenever we crave steak this dish is always what we want to make. It comes together quickly and is so full of flavor. It makes us forget chicken ever existed.
- 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
- 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.