Steakhouse Pasta

I certainly felt like I was eating out at a restaurant tonight as I enjoyed this dinner.  This combination isn’t something I would have come up with on my own, but it is definitely a dinner I would make again.

Recipe adapted from Food Network

Ingredients-

12 ounces barilla veggie rotini (or other pasta)

3 garlic cloves

28 ounces diced tomatoes with Italian seasoning

1 teaspoon salt

½ teaspoon lemon pepper

12 ounces skirt steak

½ cup grated fontina cheese

3 tablespoons crumbled blue cheese

1/3 cup half and half

1 tablespoon prepared horseradish

4 cups baby spinach

Fresh basil to garnish

Directions:

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.
2. Preheat a grill to medium heat.
3. Spray steak with olive oil spray or drizzle with olive oil and brush to coat.  Sprinkle salt and lemon pepper on both sides.
4. Spray a large nonstick pan with olive oil spray.  Heat garlic on medium heat for 1 minute.
5. Add drained tomatoes and heat on medium heat for 10 minutes.
6. Grill the steak for 3-4 minutes per side.  Let rest before slicing.
7. Reduce heat to low.  Add the fontina cheese, 1 tablespoon blue cheese, and 1 tablespoon horseradish.  Mix gently.
8. Add the half and half.
9. Cut the steak into strips or bite size pieces.
10. Add the spinach and pasta to the sauce and mix everything together.
11. Serve.  Top with additional blue cheese or fresh basil.