Sliced Steak aglio e olio!? Sounds crazy don’t it? Team it up with some pasta aglio e olio and you have a very quick and easy weeknight meal that is also real good. Like, fancy restaurant good. Did I mention that it’s easy?
Per Wikipedia …”Spaghetti aglio e olio “spaghetti with garlic and oil” is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.”
Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.
We had a big New York Strip steak in the freezer but a London broil works just as nice for this weeknight supper.
When the garlic has started to become translucent – not brown!- the pasta should be done . Using tongs lift the pasta out of it’s water and put it in the skillet with the garlic and oil (aglio e olio). Don’t worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.
An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.
NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta.
Spoon the aglio e olio over everything and dig in to your Sliced Steak Aglio e Olio.
Chianti of course!!
And some of Poppop’s Eeeeeasy homemade bread to mop up that aglio e olio!