Blackened Steak Tip Pasta
Blackened Steak Tip Pasta
- 200 g sirloin or ribeye
- 2 each spring onions sliced
- 3 cups egg noodles cooked
- 1 tablespoon garlic rough chop
- 2 teaspoons kosher salt
- 2 tablespoons Cajun Spice Mix
- 1 smoking wood chips
- 1 cup mushrooms
- 2 tablespoons olive oil
- 3 pieces had torn baguette butter and grilled
- Preparation
- Once the charcoal is burning and you have a nice bed of coals get the grill to temperature, place some smoking wood chips in the hottest portion of the coals to attain clean smoke. (I prefer hickory) Place a cast iron pan on the grill grate surface and allow the pan to come to temperature.
- Cooking
- Place 2 teaspoons of olive oil and 1 tablespoon of butter in the pan. Season the beef with the blackening seasoning then test one piece of beef in the pan to ensure the pan is hot enough to sear the beef and not stew it. Place the beef in the hot pan without stacking or overcrowding. After 1 minute flip the steak and create some space to sear the mushrooms in the pan with the beef. Allow to cook for 1 minute then add the garlic and spring onions, toss evenly and allow to sear and caramelize without over cooking the beef.
- Finishing
- Add the remaining 3 tablespoons of butter to the pan then add the cooked penne pasta. Toss to evenly coat and warm the pasta. Season with salt to taste. Remove from the grill, garnish with the grilled bread and enjoy!
A delicious quick-fire steak dish that can feed the whole family!
Storage: Best served immediately while hot
Nutritional Notes: High-protein pasta dish with smoky flavors