Spaghetti Midwestern

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 1 very hungry person or 2 normal people
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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


  1. 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. 
  2. 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. 
  3. Blend the nutmeg with the sour cream and salt and pepper to taste. 
  4. Boil the spaghetti in salted water. Drain and set aside. 
  5. 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.