Description
Steak Pasta with chili tomato sauce is a bold, comforting dinner packed with flavor and Parmesan.
Ingredients
Units
Scale
- 400 g rump or fillet steak
- Salt and black pepper, to taste
- 1/2 tsp dried thyme (or 2 sprigs fresh thyme)
- 1/2 tsp Italian herbs
- A pinch of spring onion spice, to taste
- Olive oil
- 3/4 packet of your favorite pasta
- 1 red onion, chopped
- 2 tsp garlic and chili paste
- 2 small green chilies, seeded (optional)
- 2 tbsp olive oil
- 3 red jalapeño chilies
- 1 bottle (400 g) Peppadew green pepper and garlic pasta sauce
- 1 small tin tomato paste
- 1/2 tin diced tomatoes
- 2 tbsp tomato ketchup
- 2 tbsp lemon juice
- A pinch of sugar
- 2 tbsp fresh parsley, chopped
- 1 cup reserved pasta water
- 1/4 cup grated Parmesan
Instructions
- Slice the steak into thin strips.
- In a bowl, season with salt, pepper, thyme, Italian herbs, and spring onion spice.
- Coat with olive oil, cover, and refrigerate for 1 hour.
- Boil pasta according to package directions.
- Reserve 1 cup of pasta water, then drain and set aside.
- In a large pan, heat olive oil.
- Sauté red onion, garlic chili paste, and green chilies (if using).
- Add red jalapeños and Peppadew pasta sauce, simmer for 2 minutes.
- Stir in tomato paste, diced tomatoes, ketchup, lemon juice, sugar, and parsley.
- Simmer on low heat for 10 minutes, adding reserved pasta water to thin the sauce.
- Heat a grill skillet. Cook steak strips for about 2 minutes until lightly charred but tender.
- Toss steak into the sauce.
- Mix with pasta, sprinkle Parmesan, and stir well.
- Serve hot with a fresh salad and crusty bread.
Notes
Created, prepared, tried, and tested by Gail
