pecorino romano cheese | anotherfoodieblogger

Tag Archives: pecorino romano cheese

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

I follow some fantastic food blogs, and many of their recipes are the inspiration for our meals. The past couple of days yielded a bonanza for me for a meal that had everything I already had in the pantry, garden, or freezer. The hubby thought it was quite good!

Huge thanks to Linda at Fabulous Fare Sisters and to Mimi at Chef Mimi Blog for providing the motivation to make this super-tasty meal. Go check out their blogs when you have a chance!

On to the preparation!

Sage-Infused Sirloin Tips and Mushrooms
Inspired by Linda at Fabulous Fare Sisters

Garden Sage Plant

8 ounces sirloin tips
2 tablespoons fresh chopped sage
2 tablespoons fresh chopped green onions (green part only) or chives
2 garlic cloves, minced
4 ounces sliced mushrooms
3 tablespoons extra virgin olive oil, divided
Fresh ground pepper and salt or Mrs. Dash, to taste

Finely Chopped Sage and Green Onion

Place the chopped sage, green onion or chives and garlic in a shallow dish. Add 3 tablespoons of the olive oil, pepper and salt or Mrs. Dash, and whisk to combine.

Add the sirloin tips, mix well, then marinate at room temperature for a half hour.

Sirloin Tips in Herby Maridade

Meanwhile, add another tablespoon of olive oil to a cast iron skillet over medium-high heat. Add the mushrooms and cook until liquid has released and mushrooms have browned. Remove from skillet and set aside and turn off heat.

Cooking the Mushrooms

Next, prepare the Cacio e Pepe (recipe below).

When pasta is cooked, reheat the same cast iron skillet on high. Drizzle a little olive oil into the hot skillet. Add the sirloin tips and sage mixture and sauté 3 to 5 minutes until cooked to your liking.

Steak Tips in Sage Sauce

Add the mushrooms and stir until heated through. Remove from heat and serve immediately with the Cacio e Pepe.

Cacio e Pepe
Inspired by Chef Mimi Blog

2 ounces Pecorino Romano cheese, finely grated
4 ounces dried spaghetti noodles
1 teaspoon ground black pepper, plus more for serving

Finely Grated Pecorino Romano Cheese

Place a large pot full of salted water on the stove over high heat and cook spaghetti according to package directions.

When the pasta is done to your liking, reserve 2 cups of the pasta water in a bowl. Drain the pasta and return the pasta to the pot. Immediately add about a half cup of pasta water to the pot, stirring gently.

Add a teaspoon of coarsely ground pepper and the grated cheese, along with more pasta water as needed, (I kept having to add about a 1/4 cup at a time throughout and did end up with some clumpy cheese at the bottom, but that’s OK).

Pasta, Cheese, and Pepper

Stir vigorously through out this process until cheese is melted and pasta is creamy. Keep warm until steak tips are done, and add a little more pasta water to loosen up just before serving. Serve with additional ground pepper, if desired (recommended!)