Balsamic Beef Steak Pasta

Balsamic Steak Pasta with Roasted Vegetables

Description

Tender sliced sirloin, caramelized roasted asparagus and bell pepper, and Parmesan-coated pasta come together with 25 Star Dark Balsamic for a savory steak dinner with just enough sweet-tart contrast. A controlled balsamic reduction ties the pasta together without overwhelming the beef or vegetables.

Ingredients

1 pound top sirloin steak, about 1–1½ inches thick
8 ounces penne or rigatoni
1 pound asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, cut into strips
3 tablespoons Garlic Infused Olive Oil, divided
1 teaspoon kosher salt, divided, plus more for pasta water
½ teaspoon freshly ground black pepper, divided
½ teaspoon garlic powder
½ cup 25 Star Dark Balsamic
1 small shallot, finely minced
2 cloves garlic, finely minced
⅓ cup finely grated Parmesan cheese, plus more for serving
½–¾ cup reserved pasta cooking water, as needed
¼ cup fresh basil leaves, torn or thinly sliced

Instructions

• Preheat the oven to 425°F. Bring a large pot of generously salted water to a boil.

• Place the asparagus and bell pepper on a large rimmed baking sheet. Toss with 1 tablespoon Garlic Infused Olive Oil, ¼ teaspoon kosher salt, and a few grinds of black pepper. Spread into a single layer.

• Roast for 15–20 minutes, stirring once halfway through, until the vegetables are tender and lightly browned around the edges. Remove from the oven and set aside.

• Meanwhile, place 25 Star Dark Balsamic in a small saucepan over medium-low heat. Bring to a gentle simmer and cook for about 8–12 minutes, watching carefully, until reduced by roughly one-third and lightly thickened but still easily pourable. Remove from the heat; it will continue to thicken slightly as it cools.

• Season the steak with ½ teaspoon kosher salt, the remaining black pepper, and garlic powder.

• Heat 1 tablespoon Garlic Infused Olive Oil in a heavy skillet over medium-high heat. Add the steak and cook until well browned on the first side, about 3–4 minutes. Flip and continue cooking until the center reaches your desired doneness.

• For medium-rare, remove the steak at about 125–130°F. For medium, remove at about 135–140°F. Transfer to a clean cutting board and rest for 10 minutes before slicing.

• While the steak rests, cook the pasta until just al dente according to package directions. Before draining, reserve about 1 cup pasta cooking water. Drain the pasta.

• Reduce the skillet heat to medium. Add the remaining 1 tablespoon Garlic Infused Olive Oil and the shallot. Cook for about 1 minute, then add the minced garlic and cook for about 30 seconds, just until fragrant.

• Add the drained pasta to the skillet along with ½ cup reserved pasta water and 2 tablespoons of the balsamic reduction. Toss over medium heat for about 30–60 seconds until the pasta is lightly coated and glossy.

• Remove the skillet from the heat. Add Parmesan and toss well, adding additional reserved pasta water a tablespoon or two at a time if needed to keep the pasta loose and glossy.

• Fold in the roasted asparagus and bell pepper along with half of the fresh basil.

• Slice the rested steak thinly against the grain.

• Divide the pasta and vegetables among four bowls. Arrange sliced steak over the top and drizzle each serving lightly with additional balsamic reduction to taste.

• Finish with the remaining basil, additional Parmesan, and freshly cracked black pepper if desired.

Chef’s Tip

Don't reduce the balsamic until it becomes thick like candy or pancake syrup. Stop while it still flows easily from a spoon; it will thicken further as it cools. Using a small amount in the pasta and saving the rest for finishing gives the dish balsamic flavor throughout without masking the steak, Parmesan, and roasted vegetables.

Flavor Variations

• Blackberry Dark Balsamic adds a darker berry character that works especially well with the steak and roasted bell pepper.
• Fig Dark Balsamic gives the dish deeper, rounder fruit notes and pairs especially well with mushrooms and Parmesan.
• Add 8 ounces sliced cremini mushrooms to the roasting pan for a more savory, earthy variation.
• Substitute broccolini or zucchini for part of the asparagus when those vegetables are in season.
• Add a pinch of crushed red pepper with the shallot for gentle background heat.

Pairings

Serve with a crisp Caesar salad, simple arugula salad, roasted broccoli, crusty garlic bread, or a tomato and herb salad.

Recipe Notes

The amount of time needed to cook the steak will vary with its thickness and starting temperature, so use an instant-read thermometer rather than relying only on the clock. Resting the steak before slicing helps retain its juices.

Reserved pasta water is important here. Its starch helps the Garlic Infused Olive Oil, Parmesan, and small amount of balsamic reduction cling to the pasta and creates a light, glossy coating rather than leaving the noodles dry.

The balsamic reduction is intentionally unsweetened. 25 Star Dark Balsamic already contributes sweetness and body, so additional brown sugar is unnecessary in this dish.

If the balsamic reduction becomes too thick as it cools, whisk in a teaspoon or two of warm water until it returns to a pourable consistency. Add the final drizzle gradually; a little goes a long way with steak and Parmesan.

Bring This Recipe to Life

25 Star Dark Balsamic

Garlic Infused Olive Oil

Blackberry Dark Balsamic

Fig Dark Balsamic