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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Georgia Grown Strip Steak

    Georgia Grown Strip Steak

  • Orecchiette Pasta

    Orecchiette Pasta

  • Asparagus


  • Butter


  • Green Garlic

    Green Garlic

  • Sherry Vinegar

    Sherry Vinegar

  • Parsley


  • Parmesan Cheese

    Parmesan Cheese


Fill a saucepan half full with about 6 cups water. Add bouillon cube, and place over high heat. This is your pasta cooking water.
Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
MISE EN PLACE • Discard tough asparagus ends. Cut asparagus in 1-2 inch lengths. • Halve green garlic lengthwise, and thinly slice crosswise. • Pick and chop parsley leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta.
While pasta cooks: • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks, fat end down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned, about 2 minutes. • Lay steaks in the pan, and cook 2 minutes each side for rare, 3 minutes on each side for medium, or 4-6 minutes on each side for medium-well. • Remove steaks from pan, and let rest 5 minutes.
While steaks rest: • Return pan to medium-high heat. Add asparagus. Cook, stirring, until just tender, 2-3 minutes. • Add 1 pat butter and green garlic. Cook, stirring, until garlic is softened about 2 minutes.
• Stir in 1/2 cup reserved cooking liquid, vinegar and 1/4 teaspoon kosher salt. Cook, scraping and stirring to release any browned bits on the pan. • Stir in pasta, parsley, sherry vinegar and remaining 1 pat butter. Taste and adjust seasoning as desired with kosher salt and pepper.
• Slice steak against the grain. • Divide pasta and vegetables between 2 plates. • Top with steak and Parmesan. Enjoy!