Cuisine type: Italian, Modern Australian
Course: Lunch, Main
Favourite flavours: Beef, Pasta, Saucy

Pasta with sautéed beef

From the August 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2 tablespoons extra virgin olive oil
2 large cloves garlic, thinly sliced
4 sirloin steaks, any fat removed, cut into 1cm slices
1 heaped teaspoon chopped fresh rosemary
½ cup (125ml) balsamic vinegar
400ml beef stock
2 x 400g cans roma tomatoes,drained and cut into chunks
400g short, chunky pasta, such as tortiglioni
1 radicchio lettuce or a large bunch rocket, cut into strips

METHOD

Heat oil over moderate heat in a large frying pan, add the garlic and sauté for about 2 minutes or until golden. Remove with a slotted spoon and drain the garlic on paper towels.

Season the steak with salt and pepper. Add steak and rosemary to the pan and sauté over moderately high heat for about 2 minutes, or until it's seared on both sides. Transfer to a heated plate.

Add the balsamic vinegar to the pan and boil, scraping up any browned bits. Cook for about 2 minutes, or until the mixture has reduced by half. Add the stock and boil for about 4 minutes, or until the mixture is slightly syrupy. Stir in reserved beef and garlic, and add tomato. Check seasoning.

Meanwhile, cook the pasta in salted, boiling water until al dente. Drain, reserving a small jug of the water, and keep warm. Add radicchio and then beef and sauce. Toss, adding some of the reserved water to moisten if necessary. Serve immediately.