2 lb of Certified Angus Beef boneless sirloin or top blade steaks
1 1/2 tsp crushed fennel seed
2 tsp oregano
1 tsp paprika
1 tsp black pepper
1 tsp salt
1/2 tsp ground red pepper
1 lb fettuccine
2 tbsp butter
3 – 4 garlic cloves, minced
1/4 cup red onion, finely chopped
1/2 cup Parmesan cheese, shaved
Directions
Preheat the barbecue on HIGH, and brush grids with oil to prevent sticking.
Combine fennel seed, oregano, paprika, black pepper, salt and red pepper in a small dish to create a herb rub. Rub lightly over surface of both sides of steak.
Place the steak on hot grids and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow steak to rest for 5 minutes before carving.
Cut across grain into thin slices. Meanwhile, prepare fettuccine by cooking in large pot of boiling water for approximately 9 minutes, until desired doneness.
Melt butter in a large skillet, add garlic and red onion and cook 3 – 5 minutes, until tender. Remove from heat.
Add drained pasta and Parmesan cheese and toss. Top with strips and serve.
