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Serves
US | Metric
Ingredients
For the Steak
  • 2 Flat Iron Steaks, (or steak of choice)
  • 4 tbsps Light Soy Sauce
  • 4 tbsps Extra Virgin Olive Oil
  • 2 Sprigs of Rosemary
  • 2 Garlic Cloves, skin on crushed
For the Carbonara
  • 1 Large Egg
  • 4 Egg Yolks
  • 100 g Pecorino Cheese, grated
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Black Pepper
  • 300 g Penne Pasta
  • 230 g Wild Mushrooms
  • 4 Garlic Cloves, crushed
  • 1 Sprig of Thyme, leaves only
  • 150 g Fresh Spinach
  • knob of butter
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Shallot, finely diced
  • Extra Virgin Olive Oil, for drizzling
  • Pecorino, for grating
Flat Iron Steak & Wild Mushroom Carbonara Flat Iron Steak & Wild Mushroom Carbonara

Flat Iron Steak & Wild Mushroom Carbonara

Who knew steak and pasta is a winner combo?! I can confirm this is a fab mid week dinner, flat iron steak is easier on the pocket too so you can produce a fancy looking dish at bargain price!

Prep 10 minutes
Total 30 minutes
  1. Begin by soaking the steaks in a bowl, in the soy sauce and set aside whilst you continue with the rest.
  2. In a small bowl, combine the egg, yolks, pecorino, extra Virgin Olive Oil and black pepper, whisk well - the consistency should be similar to double cream, if it feels a little thin grate in some more cheese. Set aside.
  3. Set a large saucepan of salted water on a medium heat and bring to the boil, whilst that is heating up set a separate wide frying pan on a medium heat with 1 tbsp of oil.
  4. Add in the shallot and fry for 3 mins until fragrant, add in the crushed garlic cloves and cook for another 2 mins. Add in the fresh thyme and mushrooms and turn the heat down to low - you want the shrooms to cook nice and slowly.
  5. Season with salt and pepper at this stage, then add in the knob of butter, stirring so it melts.
  6. The water should be boiling for the pasta at this stage so add in the pasta and cook until al dente. Drain and retain a mug full of the starchy water.
  7. Time for the steaks! In a separate bowl, combine the extra Virgin Olive Oil, crushed garlic cloves and rosemary, stir to mix well then set aside - you will place your steaks into this after cooking.
  8. Set a skillet or griddle pan on a high heat, take the steaks out of the soy sauce and brush with a little oil. When the pan in smoking, carefully place the steaks down into the pan. Cook for 3mins then flip and cook for another 3mins. (This is for steak that is rare, I recommend going as rare as you can for this particular cut of steak) take off the heat and place in the bowl of oil, garlic and Rosemary to rest and marinade whilst you finish the pasta.
  9. Bring the saucepan of mushrooms back up to a medium heat and add in the spinach, stir to wilt it down then add in the warm pasta, allow everything to heat up slightly for 4mins then turn off the heat completely.
  10. Quickly pour the egg mix from the beginning into the pasta mix, toss well so the sauce coats all of the mushrooms and pasta, add in a splash of the starchy water and a drop of extra Virgin Olive Oil, this will help the sauce become lovely and silky. You can add in a grating of pecorino in at this stage too (optional).
  11. Carve up the steaks into thin slices, always go against the grain! This will ensure the steak stays lovely and tender. Serve the mushroom pasta into bowls and dot the slices of steak in and around the dish.
  12. Finish with an extra grating of pecorino and a final drizzle of extra Virgin Olive Oil (or truffle oil if you’re feeling really fancy!) serve immediately and enjoy!
Flat Iron Steak & Wild Mushroom Carbonara Flat Iron Steak & Wild Mushroom Carbonara

Flat Iron Steak & Wild Mushroom Carbonara

Who knew steak and pasta is a winner combo?! I can confirm this is a fab mid week dinner, flat iron steak is easier on the pocket too so you can produce a fancy looking dish at bargain price!

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Steak
  • 2 Flat Iron Steaks, (or steak of choice)
  • 4 tbsps Light Soy Sauce
  • 4 tbsps Extra Virgin Olive Oil
  • 2 Sprigs of Rosemary
  • 2 Garlic Cloves, skin on crushed
For the Carbonara
  • 1 Large Egg
  • 4 Egg Yolks
  • 100 g Pecorino Cheese, grated
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Black Pepper
  • 300 g Penne Pasta
  • 230 g Wild Mushrooms
  • 4 Garlic Cloves, crushed
  • 1 Sprig of Thyme, leaves only
  • 150 g Fresh Spinach
  • knob of butter
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Shallot, finely diced
  • Extra Virgin Olive Oil, for drizzling
  • Pecorino, for grating

  1. Begin by soaking the steaks in a bowl, in the soy sauce and set aside whilst you continue with the rest.
  2. In a small bowl, combine the egg, yolks, pecorino, extra Virgin Olive Oil and black pepper, whisk well - the consistency should be similar to double cream, if it feels a little thin grate in some more cheese. Set aside.
  3. Set a large saucepan of salted water on a medium heat and bring to the boil, whilst that is heating up set a separate wide frying pan on a medium heat with 1 tbsp of oil.
  4. Add in the shallot and fry for 3 mins until fragrant, add in the crushed garlic cloves and cook for another 2 mins. Add in the fresh thyme and mushrooms and turn the heat down to low - you want the shrooms to cook nice and slowly.
  5. Season with salt and pepper at this stage, then add in the knob of butter, stirring so it melts.
  6. The water should be boiling for the pasta at this stage so add in the pasta and cook until al dente. Drain and retain a mug full of the starchy water.
  7. Time for the steaks! In a separate bowl, combine the extra Virgin Olive Oil, crushed garlic cloves and rosemary, stir to mix well then set aside - you will place your steaks into this after cooking.
  8. Set a skillet or griddle pan on a high heat, take the steaks out of the soy sauce and brush with a little oil. When the pan in smoking, carefully place the steaks down into the pan. Cook for 3mins then flip and cook for another 3mins. (This is for steak that is rare, I recommend going as rare as you can for this particular cut of steak) take off the heat and place in the bowl of oil, garlic and Rosemary to rest and marinade whilst you finish the pasta.
  9. Bring the saucepan of mushrooms back up to a medium heat and add in the spinach, stir to wilt it down then add in the warm pasta, allow everything to heat up slightly for 4mins then turn off the heat completely.
  10. Quickly pour the egg mix from the beginning into the pasta mix, toss well so the sauce coats all of the mushrooms and pasta, add in a splash of the starchy water and a drop of extra Virgin Olive Oil, this will help the sauce become lovely and silky. You can add in a grating of pecorino in at this stage too (optional).
  11. Carve up the steaks into thin slices, always go against the grain! This will ensure the steak stays lovely and tender. Serve the mushroom pasta into bowls and dot the slices of steak in and around the dish.
  12. Finish with an extra grating of pecorino and a final drizzle of extra Virgin Olive Oil (or truffle oil if you’re feeling really fancy!) serve immediately and enjoy!