Saturday, April 11, 2015
When you want the smoky taste of grilling but aren’t inclined to light the coals, smoked paprika is the perfect seasoning. Here, it accents sautéed steak pieces paired with fresh corn kernels and summer herbs in a meal-in-0ne pasta dish.
Pasta with Seared Steak, Corn & Zucchini
1 to 1 1/4 lb. top sirloin or rib eye steak
2 1/4 tsp. smoked hot paprika
2 1/4 tsp. ground cumin
Coarse kosher salt and freshly ground black pepper
10 to 12 oz. spaghetti, preferably multigrain
2 1/2 Tbs. olive oil
3 large shallots, minced
About 2 cups corn kernels (cut from 3 ears)
2 zucchini, finely diced
1 cup low-sodium beef broth
1 1/2 to 2 Tbs. unsalted butter
1/4 cup fresh marjoram, minced, plus leaves for garnish
Rub the steak with 1 1/4 teaspoons paprika and 1 1/4 teaspoons cumin. Sprinkle lightly with salt and pepper.
Bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well and cook until al dente, about 11 minutes.
Meanwhile, in a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the steak and cook as desired, 3 to 4 minutes per side for medium-rare. Transfer to a warmed plate and cover with foil to keep warm.
Add the remaining 1 1/2 tablespoons oil to the pan. Add the shallots and sauté until fragrant, about 30 seconds. Add the corn kernels, zucchini, remaining 1 teaspoon paprika and 1 teaspoon cumin. Sprinkle with salt and pepper and sauté until the corn and zucchini are almost tender, about 3 minutes. Add the broth and boil until syrupy, about 2 minutes. Add the butter and stir until melted. Mix in 1/4 cup minced marjoram.
Drain the pasta and return it to the pot it was cooked in. Add the corn mixture and stir to coat. Taste and adjust the seasoning. Cut the steak thinly across the grain. Divide the pasta among 4 warmed plates. Top with the sliced steak. Sprinkle with marjoram leaves and serve right away. Serves 4.
Quick tips: The sauce for the pasta comes together so quickly, it can be made while the spaghetti cooks. Top sirloin is a flavorful, economical cut of beef, but be certain to slice it thinly so it won’t be tough. Boneless rib eye steak makes a luxurious substitute.
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