Penne W/ Grilled Steak 'au Poivre' Recipe
tossed in a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago
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Ingredients
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Pasta and Sauce
Method
Preparation and Cooking
- 1
Cook the Penne Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Grill the Steak
Season the steak with salt and cracked black pepper. Preheat a grill or grill pan over medium-high heat and grill the steak for 5-7 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly.
- 3
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the wild mushrooms and sauté until they are tender, about 5 minutes. Add the roasted red onions and sweet bell peppers, cooking for an additional 3 minutes.
- 4
Combine Ingredients
Pour in the Marsala wine, scraping the bottom of the pan to deglaze. Allow the sauce to simmer for about 5 minutes until slightly reduced. Add the cooked penne pasta and sliced grilled steak to the pan, tossing everything together until well coated.
- 5
Finish and Serve
Remove from heat, stir in the grated Asiago cheese, and season with salt and freshly cracked black pepper to taste. Serve immediately, garnished with additional cheese if desired.
