Spaghetti Midwestern

Total Time:
40 min
10 min
30 min

1 very hungry person or 2 normal people
  • 1 tablespoon olive oil
  • One16-ounce T-bone steak, excess fat trimmed and reserved
  • One 15-ounce can corn
  • One 15-ounce pinto beans, with liquid
  • Salt and freshly ground black pepper
  • 2 cloves garlic, chopped
  • Pinch nutmeg
  • 2 tablespoons sour cream
  • 4 ounces spaghetti
  • 1 tablespoon chopped fresh chives
  • Lime wedges, for garnish
  • Heat the olive oil in a large skillet over medium heat. Add the fat trimmings. When the fat is melted, add the corn and saute until browned. Stir in the pinto beans and liquid and simmer, 8 minutes.

  • Preheat a grill over high heat. Sprinkle the steak with salt and pepper and the garlic. Grill the steak for 5 minutes on each side. Let rest.

  • Blend the nutmeg with the sour cream and salt and pepper to taste.

  • Boil the spaghetti in salted water. Drain and set aside.

  • Plate the spaghetti topped with the corn and pinto beans and the whole steak. Top with the flavored sour cream and garnish with chives and lime wedges.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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