Flat Iron Steak and Pasta with Broccolini in a Light Cream Sauce

I am no fan of Rachel Ray. But, tonight, I thought of her - specifically, her show "30 Minute Meals" [http://www.foodnetwork.com/shows/30-minute-meals.html]. Not because I tried one of her recipes. But, because I made a meal tonight that could be on a 30-minute meal show (not necessarily Rachel Ray's show!).

Pan Seared Flat Iron Steak and Pasta with Broccolini in a Light Cream Sauce

For the Steak:

All you need is a cut of Flat Iron Steak (about 1 lb for 5-6 servings) from your favorite grocery store or butcher), salt and pepper. Season steak with salt and pepper. Pan sear it in a cast iron skillet (if you don't have one, just use a splash of extra virgin olive oil in a non-stick pan). After it's seared on both sides, transfer to a plate and let it sit for about 5 minutes. The whole process with the steak should take about 15-20 minutes.

For the Pasta:

You'll need a box of your favorite dry pasta. A package of broccolini (you can substitute broccoli, green beans, or asparagus). A small shallot, 2 cloves of garlic, 1 Tablespoon of butter, 1 Tablespoon of extra virgin olive oil, 1/2 cup of heavy whipping cream, 1/2 cup of dry white wine, shredded parmesan cheese, salt and pepper to taste.

Cook the pasta according to package. Steam the broccolini until slightly soft - but still crunchy - or you can throw them in the cooking pasta (with water) during the last 2 minutes of cooking.

Heat the oil and butter in a pan. Sautee the shallot and garlic. Add the wine and cook for about 2 minutes. Add the whipping cream. Season with salt and pepper. Transfer the pasta and broccolini to the sauce. Stir in shredded parmesan cheese. Add some chopped parsley for some extra flavor (but it's not necessary).

Slice the steak and serve on top of the pasta. Add a glass of your favorite wine, and you've got a 4-Star restaurant quality meal (without the price tag)! For us, we enjoyed a glass of Newton Vineyard's Cabernet Sauvignon [http://www.newtonvineyard.com/Red-Label-Cabernet-Sauvignon]. It's a beautiful and well-balanced red wine that pairs wonderfully with the simply-seared Flat Iron Steak. The natural flavors of the steak, coupled with the smooth Cabernet is a perfect marriage.

The dish is pretty simple and fast, but yummy! Everyone in my house had multiple servings tonight! 

If you're looking for a fast, delicious meal for your family after enjoying a beautiful summer day outside - or running errands - try this dish! I hope you enjoy!

Until next time . . . Cheers!

ZinAdel