Spaghetti with Ribeye Steak, Grilled Onions and Gorgonzola
1 large red onion, peeled
4 tablespoons extra virgin olive oil
1 tablespoon kosher salt, plus more
12 ounces spaghetti, gemelli,
3 ounces Italian Gorgonzola cheese
1 teaspoon minced fresh oregano
— Kosher salt
— Black pepper in a mill
2 rib-eye steaks, about 10 ounces
each, 1 ½ -inches thick
— Small handful of fresh Italian
parsley leaves, chopped
Heat a stove-top grill or grill pan.
Cut the onion in half crosswise, rub it with a little of the olive oil, and
grill it, turning it occasionally, until it is tender, about 20 to 25 minutes.
Set it aside.
Fill a large pot three-quarters full with water, add the 1 tablespoon of salt,
and bring it to a boil over medium heat. Cook the pasta according to package
directions; drain well but do not rinse.
Meanwhile, season the steaks on both sides with kosher salt and several
turns of black pepper. Set the steaks on the grill or in the grill pan, cook for
three minutes, and turn. Cook for three minutes and turn again, rotating
the direction to mark the steaks. For rare steaks, cook another 2 minutes,
turn again, and cook 2 minutes more. Remove from the grill, cover with
aluminum foil, and let rest for 5 minutes. Cut the grilled onion into thin
Put the cooked pasta into a wide serving bowl, add the remaining olive
oil, the Gorgonzola and the oregano and toss gently. Add the onions, toss
again and cover with a tea towel. Quickly cut the steaks into ¼-inch thick
diagonal strips; add the steak to the pasta, toss gently, and season with salt
Divide among individual serving plates, garnish with parsley and enjoy