Buttery pasta with charred chuck flap steak
- 400g dried penne pasta
- 120g Meat Emporium Cafe de Paris butter
- 2 red onions, diced
- 500g Our Farm Angus Beef Chuck Tail Flap, sliced into thin strips
- 100g grated parmesan
- 2 tablespoons fresh rosemary, finely chopped
Cook the penne in a large saucepan of boiling, salted water according to the packet instructions until al dente. Set aside with ¼ cup (60ml) reserved pasta water.
In a large frypan, heat half the butter over medium heat, add the onions and cook stirring for 8-10 minutes or until onions have softened. Add pasta and reserved pasta water to the frypan and toss to coat pasta in the buttery sauce.
Heat remaining butter in a chargrill pan over medium high- heat. Add the beef strips and cook for 1-2 minutes until charred.
To serve, toss charred beef into the buttery pasta, top with a generous amount of parmesan cheese and rosemary. Season with salt flakes and cracked pepper and enjoy.