Free Delivery on Whole & Half Cows

ORDER NOW

Balsamic Beef Steak Pasta

balsamic beef steak pasta

“Conceived by rancher and blogger, Cassidy Johnston, this down-home pasta dish is full of flavor and chock-full of spring vegetables.“
– BeefItsWhatsForDinner.com

INGREDIENTS:

  • 1 grass-fed beef Top Sirloin Steak, 3/4 inch thick (about 1 pound)
  • 1-1/4 cups balsamic vinegar
  • 1 teaspoon packed light brown sugar
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper1/4 teaspoon garlic powder
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 cup minced shallot
  • 1 tablespoon minced garlic
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 fresh red bell pepper, cut into 1-inch pieces
  • 5 cups cooked penne pasta (about 8 ounces uncooked)
  • 1/4 cup shredded Parmesan cheese
  • Chopped fresh basil (optional)

COOKING:

  1. Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in sugar; set aside.
  2. Season beef Top Sirloin Steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Carve steak into thin slices; keep warm.
  3. Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.
  4. Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.
Order Grass-Fed Beef
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.