Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  10-12 oz $13.59
• Rummo Rigatoni No. 50 Pasta

  8 oz $4.19
• Kroger® Sliced White Mushrooms BIG DEAL!

  8 oz $6.00
• Kroger® Yellow Onion 3 lb Bag

  1 small onion, thinly sliced $3.99
• Garlic

  3 cloves, minced $1.50
• Fresh Lemons Bag

  1/2 lemon, juiced $4.99
• Parsley

  2 tablespoons, chopped $1.89
• Pantry olive oil

  2 tablespoons
• Pantry butter

  1 tablespoon
• Pantry soy sauce

  1 tablespoon
• Pantry black pepper

  to taste
• Pantry kosher salt

  to taste
• Pantry grated parmesan

  2 tablespoons, optional

Instructions

1. Bring a large pot of salted water to a boil and cook 8 oz rigatoni until al dente. Reserve 1/2 cup pasta water and drain.
2. Pat 10-12 oz flank steak dry, season with salt and pepper, and sear in 1 tablespoon olive oil over high heat for 4 to 5 minutes per side. Rest, then slice thinly across the grain.
3. In the same skillet, add remaining olive oil and the mushrooms. Cook until deeply browned, about 5 minutes.
4. Add sliced onion and cook until softened, then stir in garlic for 30 seconds.
5. Add butter, soy sauce, lemon juice, and a splash of pasta water. Simmer briefly to form a glossy sauce.
6. Add drained rigatoni and toss to coat. Fold in half the parsley.
7. Plate the pasta, top with sliced flank steak, and finish with remaining parsley, black pepper, and parmesan if using.