pasta top sirloin

FOR THIS RECIPE WE USED:

Top Sirloin - 8 oz. Beef Steaks

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$21.99

2 x 8 oz. Sirloin steaks (2ct box) 8 x 8 oz. Sirloin steaks (8ct box)

Size 2 x 8 oz. Sirloin steaks 8 x 8 oz. Sirloin steaks

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Ingredients:

• 1 Pre Sirloin Steak, cut into strips and then into small pieces 
• 1 lb (box) dried spaghetti
• 2 tsp salt
• 2 eggs and 1 egg yolk, room temp
• 2/3 cup pecorino romano
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 slice thick bacon, cut into bits
• 1 shallot, minced
• 2 tbsp parsley, minced
• 1 tsp red pepper flakes

Equipment:

• Stock Pot

Instructions:

1. Place a large pot of lightly salted water over high heat and bring to a boil. Preheat oven to 200F.
2. In a medium-sized bowl, whisk together eggs, egg yolk, and pecorino.    Set aside.
3. Place spaghetti in boiling water.
4. Put a large heat resistant bowl in the oven to warm.
5. Meanwhile, heat oil in a large skillet. Add steak and bacon bits. Cook until the fat has rendered and pieces start to crisp. Using a slotted spoon, remove meat but leave the fat.
6. In the same fat, sauté the shallot until very caramelized, about 6 minutes. Turn to low.
7. Check the pasta. Once it is a bit firmer than al dente, remove from heat.
8. Reserve 1 cup of pasta water. Drain the pasta and add to the skillet with the shallot. Heat for about 1 minute. Remove from heat.
9. Take warming bowl out of the oven. Add the pasta to the bowl with the shallot, egg/cheese mixture, meat, red pepper flakes, and 1 tbsp parsley. Add splashes of pasta water to make it creamy. (I always end up using about ½ cup)
10. Season with salt and black pepper.
11. Using tongs, plate the pasta and top with more cheese and parsley. Enjoy!



Recipe by Chef Sarah Russo, @chefsarahrusso