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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the steaks liberally with salt and pepper. Pre-heat a large cast iron skillet or griddle over high heat. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal. | 2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the starchy pasta cooking water. | 3. Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5-6 minutes. Stir in the tomato paste for 1 minute to wake up the aroma and flavor. Stir in the beef stock, wine and Worcestershire sauce; lower the heat and simmer until it thickens slightly. | 4. Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flatiron steak	2			403.4676	0.0	89.7602	2.2667
black pepper			coarse	-	-	-	-
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery rib	1		chopped	403.4676	0.0	89.7602	2.2667
carrot	1		chopped	20.5	4.79	0.465	0.12
garlic clove	3 -4		chopped	403.4676	0.0	89.7602	2.2667
rosemary	2		chopped	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
beef stock	1 1/2	1/2		257.04	28.0098	9.4878	12.1338
red wine	1/2	cup		-	-	-	-
worcestershire sauce	1/2	tablespoon		6.63	1.6541	0.0	0.0
pecorino romano cheese			shaved	403.4676	0.0	89.7602	2.2667
flat leaf parsley	1/2	cup	chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.