Grilled Steak on a Bed of Fresh Pasta is a bold and comforting dish that brings together juicy, smoky beef with delicate, silky pasta — perfect for a special dinner or weekend indulgence.
Here’s a full breakdown, from steak prep to fresh pasta and sauce ideas:
🥩🍝 Grilled Steak on a Bed of Fresh Pasta
🔪 What You’ll Need:
For the Steak:
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2 ribeye, New York strip, or filet mignon steaks (1–1.5 inches thick)
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Olive oil
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Salt & freshly ground black pepper
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Optional: garlic powder, rosemary, or steak rub
For the Fresh Pasta:
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300g (2 cups) all-purpose or ’00’ flour
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3 large eggs
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Optional: a touch of olive oil or salt
For the Sauce (Choose One):
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Garlic Herb Butter Sauce (simple & steak-friendly)
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Creamy Mushroom Sauce
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Cherry Tomato & Basil (for something lighter)
👨🍳 Step-by-Step Instructions
🥩 1. Grill the Steak
Prep:
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Bring steaks to room temperature (about 30 mins before grilling).
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Rub lightly with olive oil, season generously with salt and pepper (and any herbs/spices you like).
Grill:
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Preheat grill or cast iron pan to high heat.
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Grill steak ~4–5 minutes per side for medium-rare (adjust for thickness).
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Let rest for 5–10 minutes before slicing.
Optional: Add a pat of herb butter while resting for extra richness.
🍝 2. Make the Fresh Pasta (Optional but Worth It)
Dough:
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Mound flour on a clean surface, make a well in the center.
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Crack in the eggs and gently whisk with a fork, slowly incorporating flour from the sides.
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Knead for 8–10 minutes until smooth and elastic.
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Wrap in plastic and rest for 30 minutes.
Roll & Cut:
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Roll out using pasta machine or rolling pin to desired thickness.
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Cut into tagliatelle, fettuccine, or pappardelle.
Cook:
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Boil in salted water for 2–3 minutes (fresh pasta cooks fast!). Drain and toss with sauce immediately.
🧄 🍄 🍅 3. Choose a Sauce
Option 1: Garlic Herb Butter Sauce
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Melt butter with minced garlic, fresh thyme, rosemary, and a splash of lemon juice.
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Toss pasta lightly, then top with sliced steak and pan juices.
Option 2: Creamy Mushroom Sauce
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Sauté sliced mushrooms in butter and olive oil.
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Add minced garlic, a splash of white wine or broth, and heavy cream.
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Simmer until thickened, season with salt, pepper, and fresh parsley.
Option 3: Tomato & Basil Sauce
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Sauté halved cherry tomatoes in olive oil with garlic and red pepper flakes.
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Add fresh basil at the end. Light, tangy, and fresh.
🧂 To Serve:
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Plate pasta in a shallow bowl or plate.
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Top with sliced grilled steak (cut against the grain).
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Drizzle with sauce or steak resting juices.
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Garnish with:
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Fresh herbs (parsley, basil, or chives)
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Parmesan shavings (optional)
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Cracked black pepper
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🍷 Pairing Tip:
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A bold red wine like Cabernet Sauvignon or Syrah pairs beautifully with the steak and butter-based sauces.