My daughters gave me a back yard fire pit for Fathers Day, it’s awesome. Tonight I tried a hanger steak on the grill and was amazed at the wonderful smokey flavor that placed this steak near the top of my lifetime list.
When I planned tonight’s’ dinner at the end of a long day it was the lemon pepper fettuccine that had my attention. I organized the ingredients quickly, having made the pasta for tomorrow’s farmers market in Amagansett earlier in the afternoon. The garlic and arugula came from the garden, and I had a piece of Parmesan in the fridge.
Ingredients (serves 2):
1 pc hanger steak (1lb)
1/2 pound fresh pasta (lemon pepper from the A. Sisters Food Co.)
3 tablespoons unsalted butter
2 cloves garlic
2 cups fresh arugula (chopped)
1/2 cup freshly grated Parmesan
3 tablespoons salt for the pasta water
The whole dinner was ready within 30 minutes of arriving home. First the fire was started using a pile of wood gathered at the beach with the girls. Then, I boiled 2 quarts of water, sliced the first garlic harvest of the year, added the garlic to a saute pan with butter. Then I chopped the spicy rocket arugula. When the fire settled and coals were obvious I placed the steak on the grill.
Fresh pasta is best with a light & simple sauce. Heat over medium flame until the garlic begins to brown. Then remove from the flame and add the arugula. Fresh pasta cooks quickly (3 minutes) so preparing the sauce first is important. I learned long ago to salt the water and not the sauce, a trick that served me well tonight. When the pasta is cooked, take care to transfer it directly to the saute pan and add a few spoonfuls of water, too. Plate and serve immediately.