Steakhouse Pasta

• 1 boneless rib eye steak, 1-1 1/2 inches thick
• Peanut oil, as needed
• 4 oz whole wheat rotini pasta
• 1 large white onion, sliced thin
• 1 cup self rising flour
• 1 tsp plus 1 tbsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 10 oz package frozen chopped spinach, thawed and drained
• 1/2 tsp white pepper
• 1 large shallot, sliced
• 2 cloves garlic, minced
• 1/2 cup sauvignon blanc or other dry white wine
• 1 cup half and half
• 1/2 cup finely grated Parmigiano Reggiano cheese
• 1 tsp grated lemon zest
• 1/2 tsp freshly grated nutmeg

Season rib eye generously on both sides with salt and black pepper. Heat a cast iron grill pan over high heat. Sear steak until a thick dark brown crust forms, about 4 minutes per side. Remove and allow to rest at room temperature. While steak cooks, heat a Dutch oven 1/3 full with peanut oil to 375 degrees. Mix flour with 1 tbsp salt and black pepper. Toss sliced white onions in seasoned flour, then shaking off excess. Drop by handfuls into hot oil, and fry until golden brown and puffed. Drain on a cooling rack set over paper towels on a cookie sheet. Keep warm in a 170 degree oven. Meanwhile, boil pasta 2 minutes less than indicated time on box, about 6 minutes). Drain but do not rinse. In a saute pan, heat olive oil over medium high heat. Add shallots and spinach, then saute until shallots are soft. Add garlic, 1 tsp salt and white pepper, then saute until garlic is fragrant but not browned or burnt. Pour white wine in to deglaze pan, reduce until almost gone. Add half and half then bring to boil, reducing slightly about 2 minutes. Remove from heat, stir in nutmeg, pasta, lemon zest and Parmigiano cheese, combining thoroughly until cheese has melted and sauce is creamy. To serve, divide pasta into two shallow bowls, slice rib eye against the grain thinly, and fan half a portion onto each pasta dish. Top each with a generous handful of fried onions. Serve immediately.