Steakhouse Pasta

Ingredients:

1 tablespoon vegetable oil, for brushing the grill

Kosher salt

1 1/2 pounds pappardelle (pasta)

2 tablespoons olive oil 

3 cloves garlic, minced 

1/2 cup brandy 

One 28-ounce can diced tomatoes, drained 

1/2 teaspoon sugar 

1/4 teaspoon crushed red pepper flakes 

Freshly ground black pepper

1 teaspoon seasoning salt 

1/2 teaspoon lemon pepper 

12 ounces skirt steak

Heaped 1/2 cup grated fontina (yellow cheese)

3 tablespoons crumbled blue cheese 

3/4 cup heavy cream 

1 tablespoon prepared horseradish 

1/3 cup half-and-half, if needed, for thinning

3 cups baby spinach 

Fresh basil leaves, for garnish. 

Directions

• Brush the grill with vegetable oil and preheat to medium high.
• Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
• Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
• Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
• Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
• Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
• Meanwhile, cut the steak into 1/2-inch strips.
• At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
• Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.