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1
Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil. Whisk to combine.
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2
Place rosemary sprig in the bottom of a marinating container an top with steak.
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3
Pour the marinade over the steak. Cover and refrigerate for 24 hours. Remove from refrigerator about 30 minutes before grilling.
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4
Cook pasta per package directions. Once drained, mix with one tablespoon of the remaining olive oil.
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5
Preheat grill pan to smoking hot.
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6
Season the steak with the spiced sea salt.
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7
Grill skirt steak on both sides for about two minutes each side. Remove from heat and let steak rest.
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8
Add porcini to a microwave safe bowl with the chicken stock. Microwave for 30 seconds on high.
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9
Add one half of the rest of the olive oil, the shallot and the butter to a saute pan. Cook until shallots just begin to brown.
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10
Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
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11
Add remaining olive oil to large skillet. Add 1/2 of the spinach and the nutmeg.
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12
Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture. Stir to combine.
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13
Slice steak against the grain into bite sized pieces.
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14
Pour into pasta bowl. Top with steak.
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15
Pour any remaining steak juices into plating bowl and combine.
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16
Add goat cheese right before serving.
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17
Top with fresh parsley.
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18
Drizzle with the extra A1 before serving.
