Steak pasta alla puttanesca from the BBQ Steak pasta alla puttanesca from the BBQ
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Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 rib-eye of 700 grams
  • 1 kg rigatino
  • 250 g Parmesan cheese
  • 60 g capers
  • 1 tray of cherry tomatoes
  • bunch of fresh flat-leaf parsley
  • green olives
  • kalmata olives
  • 250 ml pasta water
  • 3 cloves of garlic
  • salt and ground pepper
  • olive oil
Steak pasta alla puttanesca from the BBQ

We regularly eat pasta here, but usually not from the barbecue. Yet it is a dish that you can prepare perfectly on the barbecue. This time I made a steak pasta with rib-eye and rigatino pasta. You can choose any pasta you like for this dish, even spaghetti is no problem.

General prep

1.     Remove the rib-eye from the refrigerator about one hour before putting it on the barbecue.

2.     Season the rib-eye with salt only and let it rest for about 30 minutes.

3.     Peel and finely chop the garlic.

4.     Gently crush the long side of the unpitted olive with your thumb (or the broad side of a chef's knife, if the flesh is clinging to the pit) to break it open. Pull the sides of the olive apart, exposing the pit and remove it.

6.     Cut the green olives and cherry tomatoes in half.

7.     Grate the Parmesan cheese.

Grilling the rib-eye

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install one diffuser plate on the bottom because we are going to grill direct above charcoal and indirect. Install the grill grate on both sides. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 150℃  At this point, almost close the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 150℃ you can put the rib-eye on the grill grate above indirect heat. If necessary, provide the steak with a core temperature meter. Set the core temperature meter to 50 degrees.
  3. Close the lid of the kamado and wait until the core temperature is 50 degrees.
  4. In the meantime, cook the pasta and remember to keep 250 ml of the pasta water while shaking it off. We need the water for the sauce.
  5. Remove the rib-eye from the barbecue at a core temperature of 50 degrees and open all the sliders so that your barbecue becomes super hot again. We are going to grill the rib-eye for a while over direct heat.
  6. Grill the rib-eye on all sides for about 1 to 2 minutes until nicely colored. Remove the rib-eye from the barbecue and let it rest for about 10 minutes.

Grilling the steak pasta

  1. Place the skillet on the barbecue grill and close the lid so that the skillet can get hot.
  2. Open the lid of the barbecue and pour a dash of olive oil into the skillet and add the garlic.
  3. Fry the garlic for about 2 minutes and then add the capers, olives and cherry tomatoes.
  4. Bake for about 5 minutes until the tomatoes are soft.
  5. Add the pasta and stir well.
  6. Pour the pasta water along with the grated cheese and stir until the cheese has melted.
  7. Season the pasta with salt and freshly ground pepper and stir the fresh parsley into the pasta.
  8. Cut the rib-eye into thick slices and then into strips.
  9. Place the rib-eye strips on the pasta and serve the skillet entirety on the table.


Good luck making, and greetings from GrillFun!!!

favorite
print
rate
Steak pasta alla puttanesca from the BBQ

We regularly eat pasta here, but usually not from the barbecue. Yet it is a dish that you can prepare perfectly on the barbecue. This time I made a steak pasta with rib-eye and rigatino pasta. You can choose any pasta you like for this dish, even spaghetti is no problem.

Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 rib-eye of 700 grams
  • 1 kg rigatino
  • 250 g Parmesan cheese
  • 60 g capers
  • 1 tray of cherry tomatoes
  • bunch of fresh flat-leaf parsley
  • green olives
  • kalmata olives
  • 250 ml pasta water
  • 3 cloves of garlic
  • salt and ground pepper
  • olive oil

General prep

1.     Remove the rib-eye from the refrigerator about one hour before putting it on the barbecue.

2.     Season the rib-eye with salt only and let it rest for about 30 minutes.

3.     Peel and finely chop the garlic.

4.     Gently crush the long side of the unpitted olive with your thumb (or the broad side of a chef's knife, if the flesh is clinging to the pit) to break it open. Pull the sides of the olive apart, exposing the pit and remove it.

6.     Cut the green olives and cherry tomatoes in half.

7.     Grate the Parmesan cheese.

Grilling the rib-eye

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install one diffuser plate on the bottom because we are going to grill direct above charcoal and indirect. Install the grill grate on both sides. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 150℃  At this point, almost close the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 150℃ you can put the rib-eye on the grill grate above indirect heat. If necessary, provide the steak with a core temperature meter. Set the core temperature meter to 50 degrees.
  3. Close the lid of the kamado and wait until the core temperature is 50 degrees.
  4. In the meantime, cook the pasta and remember to keep 250 ml of the pasta water while shaking it off. We need the water for the sauce.
  5. Remove the rib-eye from the barbecue at a core temperature of 50 degrees and open all the sliders so that your barbecue becomes super hot again. We are going to grill the rib-eye for a while over direct heat.
  6. Grill the rib-eye on all sides for about 1 to 2 minutes until nicely colored. Remove the rib-eye from the barbecue and let it rest for about 10 minutes.

Grilling the steak pasta

  1. Place the skillet on the barbecue grill and close the lid so that the skillet can get hot.
  2. Open the lid of the barbecue and pour a dash of olive oil into the skillet and add the garlic.
  3. Fry the garlic for about 2 minutes and then add the capers, olives and cherry tomatoes.
  4. Bake for about 5 minutes until the tomatoes are soft.
  5. Add the pasta and stir well.
  6. Pour the pasta water along with the grated cheese and stir until the cheese has melted.
  7. Season the pasta with salt and freshly ground pepper and stir the fresh parsley into the pasta.
  8. Cut the rib-eye into thick slices and then into strips.
  9. Place the rib-eye strips on the pasta and serve the skillet entirety on the table.


Good luck making, and greetings from GrillFun!!!