Steak with an Easy Pasta Recipe--Fresh Linguini, Market Tomatoes, & Basil

by Chef Colin Ambrose

When you spend endless, after-dark hours timing sirloins and filets in the broiler, a stroll through the dining room is a welcome break. On occasion I step up to a table and recognize a fellow chef or restaurateur—always a special moment. It happened on one of my first nights back when we were re-opening the Old Stove Pub last year: I stopped by a table and there sat Rocco DiSpirito finishing up the last bits of our Broiled Salmon with Pomegranate Reduction. He seemed relaxed, a fact that left me feeling pleased.

This spring on another busy Saturday night my "Wine Know" friend and advisor Michael Cinque walked into the kitchen.  He informed me that he was dining with the latest King of Steak, Laurent Tourondel. (You may have heard of his restaurant, BLT Steak: it’s become something of a meat Mecca in New York City.) Again, I approached the table and, again, I was relieved to find him smiling and happy. He even asked about the provenance of my bone-in sirloin, an honor in itself.

Most recently, I had the good fortune of cooking a veal chop for Alan Stillman. Mr. Stillman basically invented the contemporary NY Steak House when he opened Smith & Wollensky in 1977 and went on to expand to nine units across the country.  In a move that many restaurateurs would love to copy, he magically sold the chain, but retained control over the crown jewel original at 49th and 3rd in the heart of midtown Manhattan. Upon approaching his table, I was once again honored and humbled to find a food service impresario dining in my establishment, smiling and satisfied. In our business, finding a free evening to enjoy the company of family and friends is not only rare—it's vital. I’m proud that these titans and others have chosen to spend that downtime with me.

On cooking steaks there are a few basic rules: First, remove the meat from the fridge and allow it to come to room temperature, being sure to season it at least a few minutes before putting it on heat. (For my family of four, I usually purchase four 1-lb Top Choice Sirloin steaks that I then season with a mixture of 2 tbsp. kosher salt, 1 tbsp. celery salt, and 1 tbsp. fresh ground pepper.) Second, once on the grill, make note of the time and don't turn the beef until it's had several minutes on side one. Then turn, leaving it alone until you think it's done.  Third, make note of the size of the cut and the time it took you to cook it to your liking; follow that rule in the future. Finally, to preserve the juice flavor of your steaks, allow the meat to rest for at least three minutes after it comes off the grill before slicing.

When it comes to putting an appropriate side dish together for your steak, or many other meat recipes, I suggest a perfect pasta recipe, tomato and basil with fresh linguini. Not only does the dish highlight the gorgeous, bursting flavors of in-season tomatoes and basil (both of which should be available in abundance at your farmer’s market now), it’s also easy. As I’ve said above, finding time to relax is key for any busy food service professional—and on my free nights I like to get in as much relaxation in as possible.

Easy Pasta Recipe—Fresh Linguini with Tomatoes and Basil

2 large ripe tomatoes, diced
4 cloves garlic, chopped
12 basil leaves, torn to pieces
4 tbsp. olive oil
2 tbsp. salt
1/2 pound fresh linguini

1) Fill a large pasta pot with water and place on the stove over high heat. While the water comes to a boil, prep your vegetables, chopping your garlic, dicing your tomatoes and tearing up your basil leaves.

2) Now toss your garlic and oil into a sauté pan over medium heat. As the garlic beings to spit, season your pasta water with the salt and add the linguine to the water. Add the tomatoes to the pan with the garlic for about the minute it takes your linguini to cook. Remove from heat.

3) Using tongs, remove your linguini from the water and add it directly to the tomatoes and garlic in the pan. Toss to coat.

4) Place the pasta in side bowls and serve, garnished with the basil pieces and preferably alongside the sirloin I’ve mentioned above.