Seared sirloin pairs with sweet parsnips and carrots in this herbed wine sauce. Cherry tomatoes add a pop of color and flavor.
Farfalle with Carrots, Parsnips, Roasted Sirloin, and Thyme
4 pounds Barilla Farfalle
4 pounds diced sirloin steak
as needed salt
as needed black pepper
1 cup extra-virgin olive oil
13 ounces diced onion
4 cloves minced garlic
13 ounces sliced carrots
13 ounces sliced parsnips
2 cups white wine
4 pints halved cherry tomatoes
8 teaspoons chopped fresh thyme
2 cups grated parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Season the steak with salt and pepper. Heat 4 tablespoons oil in a large skillet and sear the steak in batches, leaving it rare. Add more oil as needed. Set aside.
- Add the onions to the pan and caramelize them slowly. Set aside
For each serving, to order:
- Heat 1 teaspoon oil in a saute pan. Add some of the onions and a pinch of garlic and saute for 1 minute. Add some carrots and parsnips and heat through. Add about 2 1/2 ounces seared steak and deglaze with 1 tablespoon wine. Add 1/3 cup tomatoes and heat through. Season with salt and pepper.
- Reheat 1 1/3 cups pasta in simmering water. Drain and add it to the vegetables and steak. Add pasta water as needed. Toss and plate. Garnish with thyme and Parmesan.