Pairs well with Spaghetti Alfredo with Marinated Ribeye and Passion Fruit Soda
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Spaghetti Alfredo with Marinated Ribeye and Passion Fruit Soda
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A gourmet homemade meal featuring tender marinated ribeye steak served over creamy Alfredo spaghetti, complemented by a refreshing passion fruit soda that balances the rich flavors.
00:30:00 total
Serves 3
medium
Main Various
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Ingredients
- ribeye steak - 1 pound (about 1 pound, good thickness with fat marbling)
- complete seasoning mix - 2 tablespoons (a blend of garlic, onion, dried herbs, and salt)
- lemon-flavored pepper - 1 teaspoon (to season the ribeye on both sides)
- avocado oil or any cooking oil - 2 tablespoons (to coat the ribeye before marinating and for cooking)
- spaghetti pasta - 200 grams (cooked al dente)
- salt - to taste (for pasta water and seasoning)
- olive oil - 1 tablespoon (a drizzle to prevent pasta sticking)
- unsalted butter - 2 ounces (for Alfredo sauce)
- sweet cream or heavy cream - 1.5 cups (for Alfredo sauce)
- egg yolk - 1 (beaten, to thicken Alfredo sauce)
- Parmesan cheese - 1.5 cups (freshly grated, for Alfredo sauce and garnish)
- black pepper - to taste (freshly ground, for seasoning Alfredo sauce)
- lemon zest - 1 teaspoon (for garnish on spaghetti)
- passion fruit - 3-4 fruits (pulp extracted for soda)
- water - watch the video to see (cold, for passion fruit soda and pasta boiling)
- sugar or honey - to taste (to sweeten passion fruit soda)
- salt - a pinch (a pinch, optional, to enhance passion fruit soda flavor)
- ice cubes - as needed (for serving passion fruit soda chilled)
Instructions
- Marinate the Ribeye: Coat the ribeye steak with avocado oil on both sides. Sprinkle generously with the complete seasoning mix and lemon-flavored pepper. Cover and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to penetrate.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving about 1 cup of pasta water. Toss the pasta with a drizzle of olive oil to prevent sticking.
- Sear the Ribeye: Heat a heavy-bottomed casserole or skillet over high heat until very hot. Add a small amount of oil if needed. Place the ribeye in the pan and sear for 2 minutes on each side to develop a golden crust. Reduce heat to medium and cook for an additional 3-4 minutes per side for medium doneness. Remove the steak and cover loosely with foil. Let it rest for 8-10 minutes to retain juices.
- Prepare Alfredo Sauce: In the same pan (do not wash to retain flavor), melt the butter over low heat. Add the sweet cream and gently bring to a simmer while scraping up browned bits. Slowly whisk in the beaten egg yolk to thicken the sauce. Stir in the grated Parmesan cheese and a few tablespoons of reserved pasta water to achieve a creamy consistency. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked spaghetti to the Alfredo sauce and toss gently to coat each strand evenly. If the sauce is too thick, add more reserved pasta water to loosen it.
- Serve: Plate the spaghetti in a nest shape on wide plates. Slice the rested ribeye into thick strips and arrange on top of the pasta. Garnish with additional Parmesan cheese and lemon zest.
- Prepare Passion Fruit Soda: Extract the pulp from 3-4 passion fruits. Blend the pulp with cold water and strain to remove seeds. Sweeten with sugar or honey to taste. Add a pinch of salt to enhance flavor if desired. Serve chilled over plenty of ice.
