GRILLED STEAK On Pasta & Cooking with My Sons

In keeping with the Asian traditions I grew up with, I always cook a noodle dish when we celebrate birthdays at our home. In  Asian cultures,  noodles are a symbol of long life, well being and good luck for the birthday celebrant. So last weekend, for my husband’s birthday I prepared a dish that showcased all these attributes, but with a twist. It was a scorching hot summer afternoon, so my sons and I had to get out of the kitchen and we moved outdoors to the grill to do some family cooking.

It has been said that many people see noodles as an Italian invention. Most historians believe that Marco Polo traveled to China in the 13th centruy and became so fond of noodles, that he brought them back with him to Italy.( see

So I took some fettucini pasta, made a quick rich creamy white sauce, mixed in some green peas and robust flavored red peppers, twirled it all around.  Meanwhile, my son Tim was grilling a sizzling slab of skirt steak to near perfection. Once done, Tim sliced the thin, tender steak in succulent slivers. It  was our family’s own pasta concocted on the 4th of July for my husband, celebrating his birthday on the 4th of July. What a fun afternoon of grilling with my sons and a delightful birthday dinner to celebrate their Dad’s long prosperous life.



1 lb. pasta fettucini


2 teaspoons extra virgin olive oil

2 cloves garlic, minced

1 medium red bell pepper, sliced thin

2 Tablespoons butter

1 and 1/2 Tablespoon flour

1/4 cup broth

2 1/2 cups heavy cream, whipped

1/2 cup milk

1 cup green peas

1 teaspoon garlic powder

salt and pepper

grated Parmesan cheese for topping


1 pound beef skirt steak

2 teaspoons worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon extra virgin olive oil

    1. Marinate beef in worcestershire sauce , the onion and garlic powders, and the extra virgin olive oil. Set aside.
    2. Boil fettucini pasta according to package directions. Drain and put aside.
    3. Meanwhile prepare the cream sauce on a large skillet. Over medium heat, saute the garlic and red peppers in extra virgin olive oil and butter. Add the flour and blend well. Add the broth slowly and mix well.
    4. Blend in the heavy cream and continue stirring well. Lower the heat if skillet starts to get too hot.
    5. Add the green peas to the cream sauce. Then add the fettucini pasta and seasonings. 
    6. On the grill, over high heat, cook the whole slab of skirt steak till medium well done. When done, slice in thin strips.
    7. Place beef on top of pasta. Serve hot with parmesan cheese on top.

COOK’S COMMENTS :Meanwhile, while the grilling was going on, my other son, Toby, was busy mixing the beverages. See his great post on a great summer drink, as posted on my other blog

* Feel free to use other beef cuts for this Steak & Pasta dish. You can try using flank steak, sirloin, tenderloin or whatever suits your fancy.






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