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An Italian-American classic. If you don't want pasta, the sauce is also delicious served over garlic mashed potatoes. Try my marinara sauce (Al's Marinara Sauce). Mangia Bene!!
- 2 New York strip steaks, 1-inch thick or 2 rib eye steaks
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon granulated garlic
- salt & freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 button mushrooms, quartered
- 1⁄2 small onion, diced
- 2 garlic cloves, finely minced
- 1⁄4 cup red wine (any good quality red wine will do)
- 2 cups marinara sauce (homemade or your favorite jarred)
- 1 cup dry pasta, cooked
- Bring a pot of water to a boil. Season with salt, add pasta and cook according to package directions. While pasta cooks, prepare steaks.
- Season steaks lightly with a sprinkling of oregano, granulated garlic, and salt and pepper. Reserve any remaining seasonings for the sauce. Heat a medium-sized skillet. When it is hot, add the olive oil and the steaks. Sear steaks, without turning, approximately 5 minutes.
- Turn steaks over, move to one side of skillet, and add mushrooms, onion, garlic, and reserved seasonings. Cook, stirring vegetables until softened, while steaks continue to cook, about 4 minutes. (These directions are for steaks cooked medium; shorten cooking time during searing for medium-rare.) Remove steaks and keep warm.
- Add wine to deglaze pan. Cook about 1 minute and add marinara sauce. Heat through, about 4 minutes, to allow flavors to combine. Taste sauce and correct seasonings, if needed.
- Drain pasta and toss with a 1/2 to 1 cup of cooking sauce. Serve with steaks, topped with remaining sauce. Mangia Bene!