Spaghetti with Tender Steak Tomato Sauce

I got this idea while thinking what I would like to eat after Passover is done at sundown tonight.  I want steak, and I want pasta.  Why not spaghetti with tomato sauce and steak?  Why not spaghetti with steak in the sauce?

What I came up with is a mix of Italian cooking and barbecue.  It’s nothing fancy, just rustic good eating.

Spaghetti and Tomato Sauce with Steak
Print Recipe
Strips of tender barbecued steak in a rich and spicy tomato sauce.
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 2 hours
Spaghetti and Tomato Sauce with Steak
Print Recipe
Strips of tender barbecued steak in a rich and spicy tomato sauce.
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 2 hours
Ingredients
Servings: people
Instructions
Sauce
  1. Dice onions, green peppers, and crush garlic. Place in frying pan with hot olive oil. Don't fry - Clarify. Slice mushrooms and sauté in oil. Do not brown.
  2. Pour cans of sauce and tomatoes into a large stock pot. Add onions, green peppers, and mushrooms. Add seasoning. Simmer. Add more seasoning to taste.
  3. When sauce is boiling, add the steak strips. Boil for about 15-20 minutes until the steak is no longer pink. Turn down to low and simmer until steak is nice and tender.
Steak
  1. Season the steaks with salt, pepper, garlic salt, oregano, and Worcestershire sauce.
  2. Cover and place in fridge for 2 hours
  3. Start BBQ and keep on high to attain 550-600ºF.
  4. Keep grill on high. Place steaks on grill and give a quick sear. Don't allow to cook, but just sear. Turn over, sear and remove from grill. The meat should still be blue rare to raw under the sear.
  5. Cutting across the grain, slice the steaks in 1cm thick strips. Put aside, or immediately add to the sauce if the sauce is prepared.
Spaghetti
  1. In a large pot, bring water to a boil. Add 2 tbsp of vegetable or olive oil to water.
  2. Measure our enough spaghetti for the number of people being served and place in the boiling water. Cook until the pasta is al dente, or firm to the bite. It should not be overly soft, nor should it be crunchy.
  3. Drain pasta in a colander (Do not rinse with water). Place in a serving bowl
  4. Clarify ¼ lb of butter, adding garlic and a little bit of parsley. Mix into pasta in serving bowl.
Recipe Notes

Serve with garlic bread and a fresh tossed salad.

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