- 2 flatiron steaks (1 pound total), at room temperature
- Salt and coarse black pepper
- 2 tablespoons EVOO Extra Virgin Olive Oil, plus more for drizzling
- 1 pound rigatoni pasta
- 1 small onion, finely chopped
- 1 small rib of celery, finely chopped
- 1 small carrot, finely chopped
- 3 to 4 cloves garlic, finely chopped
- 2 small sprigs rosemary, finely chopped
- 2 tablespoons tomato paste
- About 1 1/2 cups beef stock
- 1/2 cup dry red wine
- About 1/2 tablespoon Worcestershire sauce
- Shaved Pecorino Romano cheese
- 1/2 cup chopped flat-leaf parsley
Season the steaks liberally with salt and pepper. Preheat a large, cast-iron skillet or griddle over high heat. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
Meanwhile, in a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5-7 minutes. Stir in the tomato paste for 1 minute to wake up the aroma and flavor. Stir in the beef stock, wine and Worcestershire; lower the heat and simmer.
Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta water to combine. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.