Braised Flat Iron Steak with Tomato and Chile Pepper Pasta

This evening there was need for increased iron in the dinner selection (we felt tired), and ironically “Iron” steak was the answer. Earlier in the week I had purchased it along with some other weekly grocery item essentials thinking I could make it with a very diverse selection of side dishes.

For this evening’s meal I chose to go more Italian with my herb and side selection.

THE PRIMI PIATTI

This consisted of wheat angel hair pasta with a light olive oil, tomato, and pepper sauce. After allowing pasta water to boil I cooked the angel hair for approximately 10-12 minutes until tender. While the pasta was cooking I prepared the sauce by first by adding olive oil, chopped red bell peppers, chile peppers, chopped garlic, and mushrooms. I let those ingredients  fuse with the olive oil, creating an amazing aroma. I then added chopped tomatoes and some simple marinara to add some more consistency the sauce. Lastly, I added the pasta and tossed.

THE SECONDI PIATTI

To  prepare the flat iron steak, I created a rub consisting of dark brown sugar, breadcrumbs, granulated garlic, Emeril Lagasse’s Essence, soy sauce,  salt, and pepper. After mixing those ingredients on every part of the steak, I braised the meat on stove top in olive oil for around 20 minutes. After there was a nice darkening on the outside of the meat, I finely sliced and stir fryed it in the remaing juices and olive oil till cooked to liking.