Steak Tapas
This recipe pairs perfectly with Saratoga® Sparkling Water as it will balance out the bold flavors on your palate and allow the flavors of the recipe to sing.
BlueTriton Brands (Saratoga)
BlueTriton Brands (Saratoga)
Recipe - Dearborn Market
Steak Tapas
0
Servings10
Cook Time65 Minutes
Ingredients
Two - 4 oz Center-cut Filet Mignon Steaks
1 Tbsp Vegetable Oil
1/4 Cup Mayonnaise
1 Cup Sour Cream
3 Chipotle Peppers in Adobo Sauce
1 Clove Garlic, peeled
1 Lime, zest & juiced
24 Sesame Crackers
Chives, thinly sliced for garnish
Kosher Salt
Freshly Cracked Pepper
1 Bottle (28 oz) Saratoga Sparkling Water
Directions
- Heat a pot and 1 tablespoon extra-virgin olive oil over medium heat. Add the guanciale and cook until rendered and crispy—there is no need for vegetable oil—about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the pot.
- Add the shallots, red pepper flakes, thyme, and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the shallots are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant.
- Add the tomato paste and cook, stirring constantly to prevent scorching. Add the canned tomatoes and place a lid on the pot. Take the pot and place in a 380f oven for 45 minutes. You will see the oil split from the tomatoes, and that is when you know that it is ready. With a whisk, crush the tomatoes into a sauce, add the crispy guanciale back into the skillet, and stir into the sauce until all the ingredients are incorporated; season the sauce to taste with salt and black pepper.
- Boil the Rigatoni until just shy of al dente. Using a large, slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. Heat the pan over low heat and add a splash of pasta water as needed to help loosen the sauce. Mix until the sauce evenly coats the pasta.
- Serve with finely grated pecorino, red pepper flakes, and a splash of olive oil.
0 minutes
Prep Time
65 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Pre Filet Mignon Steak 100% Grass-Fed & Finished Beef, 5 oz
$12.99$2.60/oz
Imperial 53% Vegetable Oil Spread, 16 oz
$1.79$0.11/oz
Hellmann's Real Mayonnaise, 20 fl oz
$6.99$0.35/oz
Bowl & Basket Natural Sour Cream, 16 oz
$2.19$0.14/oz
Not Available
Fresh Garlic
$1.00 avg/ea$3.99/lb
Fresh Lime Basil In A Bag, 3 oz
$3.49$1.16/oz
Dare Breton Sesame Crackers, 7 oz
$3.79$0.54/oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$1.99$3.02/oz
Maldon Sea Salt Flakes, 8.5 oz
$6.49$0.76/oz
Green Bell Pepper, 1 ct, 6 oz
$0.56 avg/ea$0.09/oz
Not Available
Directions
- Heat a pot and 1 tablespoon extra-virgin olive oil over medium heat. Add the guanciale and cook until rendered and crispy—there is no need for vegetable oil—about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the pot.
- Add the shallots, red pepper flakes, thyme, and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the shallots are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant.
- Add the tomato paste and cook, stirring constantly to prevent scorching. Add the canned tomatoes and place a lid on the pot. Take the pot and place in a 380f oven for 45 minutes. You will see the oil split from the tomatoes, and that is when you know that it is ready. With a whisk, crush the tomatoes into a sauce, add the crispy guanciale back into the skillet, and stir into the sauce until all the ingredients are incorporated; season the sauce to taste with salt and black pepper.
- Boil the Rigatoni until just shy of al dente. Using a large, slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. Heat the pan over low heat and add a splash of pasta water as needed to help loosen the sauce. Mix until the sauce evenly coats the pasta.
- Serve with finely grated pecorino, red pepper flakes, and a splash of olive oil.