Steakhouse Pasta

Ingredients:

• 700 g pappardelle pasta
• 340 gr. skirt steak
• 1 tbsp vegetable oil to grease the grill
• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 0.5 cups brandy
• 1 can (800g) canned chopped tomatoes, drained
• 0.5 tsp sugar
• 1/4 tsp crushed red pepper flakes
• 1 teaspoon seasoned salt
• 0.5 tsp lemon pepper
• 0.5 cup grated fontina
• 3 tablespoons crumbled blue cheese
• 3/4 cup heavy cream
• 1 tbsp. prepared horseradish
• 1/3 cup light cream (10%), as needed to thin the sauce
• 3 cups small spinach
• Fresh basil leaves, for serving

Preparation:

1. Brush the grill with vegetable oil and preheat to medium heat.
2. Bring a saucepan of salted water to a boil. Add the noodles and cook according to package directions.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. When hot, add the garlic and sauté for 1 minute. Turn off the heat, then add the brandy. Turn the heat back on and cook until the brandy has reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper, and a pinch of salt and black pepper. Cook, stirring occasionally, for 10 minutes.
4. Meanwhile, season one side of the steak with 1/2 teaspoon seasoning salt, 1/4 teaspoon each black and lemon pepper, and a pinch of coarse salt. Place the steak seasoned side down on the hot grill and cook for 3-4 minutes. Sprinkle with the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper, and a pinch of salt.
5. Then flip the steak and cook for another 3-4 minutes until medium-rare. Transfer to a cutting board and let the meat rest while you prepare the sauce.
6. Reduce the heat to low. Stir in the fontina and 1 tablespoon of blue cheese. Stir in the cream and horseradish, then add a little more heavy cream if the sauce is too thick. Cook for 1-2 minutes, adding salt and pepper to taste if needed.
7. Meanwhile, cut the steak into 1 cm strips. One minute before the sauce is done, add the spinach and stir to coat. Drain the pasta and add it to the sauce. Stir to coat evenly.
8. Place the steak on top of the pasta. Sprinkle with basil and the remaining 2 tablespoons of crumbled blue cheese. Serve straight from the pan.