Chef Edi takes rustic Italian to the next level with his mushroom-based truffle pasta sauce packed with crispy-crusted sirloin steak.

Conchiglie Pasta with Maitake Mushrooms and Beef

Bring a large stockpot of lightly salted water to a boil. Cook pasta according to package directions; drain and set aside.

In a large bowl, stir together flour and marjoram; season with salt and pepper. Toss cubed steak in flour mixture to coat; place steak in a fine-mesh strainer and shake to remove excess flour.

Coating the steak in seasoned flour gives it extra flavor with an extra-crispy crust. You’re not going to want to skip this step.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Saute green onions and flour-coated steak until steak forms a deep brown crust. Add wine to skillet and deglaze pan, scraping any browned bits from the bottom of the skillet. Continue cooking most of the wine has evaporated and meat reaches an internal temperature of 130 degrees, about 5 minutes. Remove from heat and set aside.

Heat remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add garlic and shallot to skillet; saute 1 to 2 minutes or until fragrant. Stir in mushrooms and season with salt and pepper. Cook until mushrooms have softened, about 3 to 5 minutes. Stir in truffle tomato sauce and cook until warmed through.

Add pasta sauce and mushroom mixture into skillet with seared beef. Stir in pasta and continue cooking until heated through.

To serve, garnish with feta cheese and additional green onions, if desired.