Manzo al Limone e Spinaci con Orecchiette

Manzo al Limone e Spinaci con Orecchiette ingredients

• 12 oz Orecchiette pasta
• 3 tbsp Olive oil
• 1.25 lbs Sirloin steak
• 4 cloves Garlic
• 1/2 cup Dry white wine
• 1/2 cup Chicken broth
• 1 Lemon
• 5 oz Baby spinach
• 1 cup Cherry tomatoes
• to taste Salt
• to taste Black pepper
• 1/4 cup Fresh parsley
• 1/4 cup Pecorino Romano cheese

How to make Manzo al Limone e Spinaci con Orecchiette

1. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. While the pasta cooks, pat the thinly sliced sirloin steak thoroughly dry with paper towels and season generously with salt and black pepper on both sides.
3. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding, and sear for 1-2 minutes per side until nicely browned but not overcooked. Remove the beef from the skillet and set aside.
4. Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Deglaze the skillet by pouring in the 1/2 cup of dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes until it has reduced by half.
6. Stir in the 1/2 cup of chicken broth and 3 tablespoons of fresh lemon juice. Bring the mixture to a gentle simmer, then add the 5 oz of baby spinach and 1 cup of halved cherry tomatoes. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and the tomatoes have softened slightly.
7. Return the seared beef to the skillet along with the cooked orecchiette. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too dry, until well combined and the beef is heated through.
8. Taste the dish and adjust seasoning with salt and pepper as needed. Divide the pasta among serving bowls and garnish generously with fresh chopped parsley and grated Pecorino Romano cheese before serving immediately.

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