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Bistecca Ish With Fresh Pappardelle In Cherry Tomato Sauce

Ingredients

For The Sauce:

  • 1 pound fresh pappardelle
  • 4 cups cherry tomatoes
  • 1/2 cup olive oil divided
  • 2 tablespoons fresh rosemary destemmed
  • 2 tablsespoons fresh thyme destemmed
  • 1 teaspoon kosher salt
  • 1 cup dry white wine
  • 1 teaspoon chicken bouillon paste
  • Pepper to taste

For The Steak:

  • 2-4 steaks of your choice
  • 1-2 tablespoons any salt mixed with fresh minced herbs rosemary, sage, thyme
  • 1 tablespoon olive oil

Instructions

  • On a sheet pan, lay out the steaks, brush with a scant bit of olive oil, season with the herbed salt on both sides, and set aside.
  • Add one 1/4 cup olive oil to a saute pan deep enough to hold all the sauce and the noodles.  Add all the rest of the ingredients, except the noodles,  to a food processor and blend.  Pour the mixture into the saute pan and fry on medium high heat and stir frequently until the color of the sauce becomes a more vibrant red, about 10-15 minutes.
  • Meanwhile, prepare the grill and grill the steaks on medium high heat until your desired doneness, flipping at least once halfway through.
  • Turn the sauce down to a simmer and add the bouillon and the wine.  Simmer for about ten minutes stirring frequently.  Taste to adjust for salt and pepper.
  • Take the steaks off the grill and set aside to rest.
  • While the steaks are resting, add the noodles to the pan and cook stirring frequently for about 3 minutes.  Top the steaks with the noodles, extra sauce, and fresh parsley.  I used baby carrot tops!