Crispy truffle pasta with chilli-garlic steak
Toasted pasta baked with caramelized onions and truffle, topped with steak, garlic aioli and chilli garlic oil.
- Prep: 10 min
- Cook: 45 min
- Serves 3
Ingredients
- 250 g medium pasta
- 2 red onions, finely sliced
- 4 garlic cloves, minced
- 2 tsp truffle paste
- Chicken, beef or vegetable broth, to barely cover pasta
- Olive oil
- A pinch of salt and sugar
- Steak, such as ribeye or sirloin
- Chilli garlic oil
- Garlic aioli
- Salt and pepper to season the steak after cooking
The kitchen spell
- Fry dry pasta in olive oil over medium-high heat until dark golden, then drain on paper towels.
- Cook red onions with olive oil, salt and sugar over medium-low heat, covered, for 20–30 minutes until caramelized.
- Add garlic and truffle paste, then return the toasted pasta.
- Add broth until the pasta is mostly submerged and bring to the boil.
- Bake the oven-safe skillet at 180°C fan for 10–15 minutes, until liquid is absorbed and pasta is tender with crisp tips.
- While it bakes, sear the steak to your preferred doneness. Coat in chilli garlic oil and rest at least ten minutes.
- Slice the steak over the pasta and finish with garlic aioli and extra chilli garlic oil.
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