Dude that Cookz Australian Grassfed Beef Ragu with Pappardelle
- Prep time 15Min
- Cook time 55Min
- Technique Sear
- Meat Beef
- Cut Flank
- Serves 4
Tender shreds of Australian Grassfed Flank Steak, crushed fire-roasted tomato sauce, and hearty pappardelle noodles come together to create Beef Ragù with Pappardelle
Ingredients
- 2 lb. Australian Grassfed Flank Steak
- 16 oz. Pappardelle Pasta
- 28 oz. Crushed Fire-Roasted Tomatoes
- 2 tbsp. Butter
- 3 tsp. Minced Garlic
- 2 cups Beef Broth
- 1/3 cup Fresh Basil
- 1/4 cup Fresh Rosemary
- 1 tbsp. Fresh Thyme
- 2 Whole Bay Leaves
- 2 tsp. Basil Leaves
- 1 tsp. Oregano
- 1 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Himalayan Salt
- Parmesan Cheese, optional
- Creme Fraiche, optional
Steak Seasonings:
- 1/2 tsp Himalayan Salt
- 2 tsp Black Pepper
- 3 tsp Oregano
Method
- Cut Australian Grassfed Flank Steak into 4 pieces.
- Season both sides of the steak with steak seasonings.
- Heat cooking pan on high heat and sear steak for 1 minute on each side.
- Remove leaves from thyme, rosemary and basil then chop using food processor.
- Turn Instant Pot setting to Pressure Cook (High).
- Add butter and minced garlic followed by steak and remaining ingredients.
- Cook for 35 minutes on Pressure Cook (High). Allow to slow release for an additional 20 minutes.
- Cook pasta as instructed, drain, and set to side.
- Shred cooked flank steak by pulling apart using two forks.
- Add pasta to bowl and top off with ragù. Add optional shaved parmesan cheese and creme fraiche.
