Pasta with a creamy mushroom sauce - good. Pasta with a creamy mushroom sauce - amazing. Not to mention it’s all pretty damn easy.
COOKING THE CHUCK
Seasoning
3 tablespoons granulated onion
2 tablespoons granulated garlic
2 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon coriander
1 tablespoons brown sugar
The Steak
One 3 pound chuck steak
Neutral oil
Combine seasoning ingredients, and mix well to combine
Remove steak from fridge, and dry well with paper towels
Oil lightly, then season liberally with the mixture and let sit 15-20 minutes
Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes
Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat
Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you there without guessing
Remove from the grill, cover loosely with foil and let rest 10-15 minutes
Creamy Mushroom Pasta with Steak
Neutral oil
10 ounces cremini mushrooms, sliced
4 cloves garlic, minced
2-3 tablespoons vermouth
1 can condensed mushroom soup
½-3/4 cup milk, to make it as thick or thin as you like
2 tablespoons soy sauce or soy paste
Kosher salt & pepper
¾ pound cooked pasta, btw tagliatelle would be perfect
¼ cup grated Parmesan cheese
Parsley for garnish
Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown
Put in a teaspoon more oil, then the garlic and stir until fragrant
Add minute – then the vermouth, and wait until mostly evaporated
Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper
Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out
Plate, top with a little more Parmesan, parsley and sliced steak