Imagine sinking your teeth into a perfectly cooked steak, the kind that makes your taste buds do a little happy dance. That’s exactly what we’re talking about with these Creamy Garlic Steak Dinners. It’s like a hug for your stomach, if hugs were creamy and garlic-infused.
I remember the first time I tried a similar dish at a small bistro—it was a revelation. The steak was so tender, it practically melted in my mouth, and the sauce? Oh, the sauce was a dreamy blend of garlic and cream that had me scraping my plate for every last drop.
With a hint of nostalgia and a pinch of excitement, I’m bringing that experience to your kitchen. Whether you’re a seasoned chef or just someone who loves a good steak, this recipe is your ticket to culinary bliss. And while I can’t promise it will solve all your problems, it might just make your evening a tad bit more delicious.
So grab your apron, and let’s make some magic happen!
Steps
- Begin by preparing the sauce. Heat olive oil in a large pot over medium heat, add chopped onion and a pinch of salt, and cook until soft. Incorporate garlic and tomato paste, cooking until the paste darkens. Stir in tomato passata, season with salt, and let simmer partially covered, stirring occasionally, until thickened.
- Preheat your oven to 190°C. Meanwhile, bring a large pot of salted water to a boil.
- For the filling, mix ricotta with mozzarella, half the parmesan, egg yolks, and grated garlic in a bowl. Season with salt and pepper, and combine thoroughly.
- Cook the jumbo shells in boiling water until just under al dente. Reserve some pasta water, drain, and rinse shells under cold water. Select 24 shells for stuffing.
- Add reserved pasta water into the tomato sauce, then spread half of it in a baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture, arranging them in the dish. Top with remaining sauce and sprinkle with mozzarella and parmesan.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese melts and the sauce bubbles. Let it rest for a few minutes before serving.
Ingredients
- 60ml extra-virgin olive oil
- 1 medium onion, finely chopped
- Salt
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons tomato paste
- 1 (800g) tin tomato passata
- 450g fresh ricotta
- 280g fresh mozzarella, grated
- 155g parmesan, finely grated
- 2 egg yolks
- 1 garlic clove
- 340g jumbo pasta shells
- Black pepper
- 900g-1kg boneless, skinless chicken thighs
- Salt
- Freshly ground black pepper
- 2 garlic cloves, finely grated or minced
- 1½ teaspoons fresh thyme leaves, plus 3 thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 340g mushrooms (such as oyster, maitake, shiitake, or cremini), cut into 2½cm chunks
- 1 small red onion, cut into 1½cm-thick wedges
- 2 teaspoons minced fresh tarragon (or oregano or sage)
- 1 tablespoon dry sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice)
- 1 tablespoon unsalted butter, melted
- Flaky salt, for serving
- Braised Tofu with Bok Choy Ingredients:
- 1 (400g) package extra-firm tofu, drained and patted dry
- Neutral oil (such as grapeseed or vegetable oil)
- Salt
- Black pepper
- 1 tablespoon doubanjiang or chili oil
- 2 garlic cloves, peeled and finely chopped
- 1 (2½cm) piece ginger, peeled and finely chopped (about 1 tablespoon)
- 4 spring onions, trimmed (white and green parts separated) and cut into 2½cm pieces
- 1 bell pepper (any color), stem and membrane removed, cut into 2½cm pieces
- 2 teaspoons Shaoxing wine (optional)
- 4 baby bok choy, trimmed and halved through the stem
- Cooked rice or noodles, for serving
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian stir-fry sauce or oyster sauce
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- 120ml plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking tray
- 40g all-purpose flour
- 2 large eggs
- 2 teaspoons minced garlic (from about 2 cloves)
- 2 tablespoons mayonnaise
- 2 cups panko breadcrumbs
- 2 (2½cm-thick) boneless pork loin chops (about 560g total), halved crosswise and pounded to ?cm thickness
- Salt
- Black pepper
- 2 lemons
- 1 tablespoon finely chopped capers, plus 1 tablespoon caper brine
- 2 tablespoons finely chopped parsley
- 1 (400g) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
- 100g finely chopped celery
- 225g cherry tomatoes, halved
- 8 medium (soft taco-size) flour tortillas
- 140g cheddar cheese, coarsely grated
- 2 tablespoons neutral oil (such as grapeseed or canola)
- 2 spring onions, thinly sliced
- ½ teaspoon ground cumin
- 260g refried black beans (from a 450g tin)
- 6 large eggs, beaten
- Salt
- Hot sauce, for drizzling (optional)
- 1 small ripe avocado, pitted, peeled, and sliced
- 5g fresh coriander leaves
FAQ
- Can I prepare the stuffed shells ahead of time?
- Yes, you can prepare the stuffed shells a few hours in advance. Assemble them, store in the refrigerator, and bake them about an hour before serving.
- Is there a substitute for sherry in the roasted chicken with mushrooms recipe?
- If you don’t have sherry, you can use dry vermouth or a mixture of lime juice and orange juice as an alternative.
- How can I prevent the tofu from breaking apart in the soy-braised tofu dish?
- Shallow frying the tofu first helps it become sturdier, preventing it from breaking apart when added to the sauce.
- Why use mayonnaise in the traybake crispy pork schnitzel recipe?
- Mayonnaise helps the breadcrumbs adhere better and ensures they crisp up nicely when baked.
- Can I make breakfast burritos ahead of time?
- Yes, you can prepare and wrap the burritos in foil, then store them in the refrigerator or freezer. Reheat in an oven before serving for a warm and convenient meal.
Tips
- Prepare Ahead of Time: Make the tomato sauce up to five days in advance and store it in the refrigerator. This will save time on the day you plan to make the stuffed shells.
- Pasta Cooking Tip: Cook the jumbo pasta shells for about two minutes less than the minimum time suggested on the package. This ensures they are just shy of al dente and will finish cooking perfectly in the oven.
- Filling Consistency: When making the ricotta filling, ensure it’s well mixed and seasoned. Adding the grated garlic directly into the filling will enhance the flavor.
- Prevent Shells from Tearing: Cook more shells than needed as a precaution against any that may tear during cooking. Reserve extras for another use or to replace any damaged shells.
Equipment
- Large Casserole Dish or Pot – For making the sauce for stuffed shells.
- 2.8L/22-by-33cm Baking Dish – For assembling and baking the stuffed shells.
- Large Rimmed Baking Tray – Used in multiple recipes such as the roasted chicken and the traybake crispy pork schnitzel.
- Nonstick or Cast-Iron Frying Pan – For cooking tofu in the soy-braised tofu recipe.
- Mini Whisk – Useful for whisking butter into the pan sauce for the roasted chicken recipe.
- Food Processor or Cheese Grater – For grating mozzarella and parmesan cheese.
