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Flank Steak Pepper Pasta Toss Recipe

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This recipe for Flank Steak Pepper Pasta Toss is from SBMG Girls Getaway Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb flank steak
1 tsp salt
1 tsp dried Italian seasoning
1 (16 oz) package farfalle (bow tie) pasta
1 medium-size green pepper, cut into 2 inch pieces
1 medium-size yellow pepper, cut into 2 inch pieces
1 medium-size red onion, cut into 2 inch pieces
Herbed Balsamic Dressing
Directions:
Directions:
1. Preheat grill to 350 to 400. Rub steak with salt and Italian seasoning (I do this in the AM and let it rest in the fridge). Prepare pasta according to package directions. Keep warm.
2. Grill steak and vegetables at the same time, covered with grill lid. Grill steak 7 minutes on each side or to desired degree of doneness. Grill peppers and onion, in a grill wok or metal basket (I don't do this), 10-12 minutes or until tender. Let steak stand 5 minutes; cut diagonally across grain into thin strips.
3. Combine steak, vegetables, hot cooked pasta, and Herbed Balsamic Dressing in a large bowl, tossing gently to coat.


Herbed Balsamic Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
3 TBSP chopped fresh basil
2 TBSP chopped fresh parsley
2 garlic cloves, pressed
1/2 tsp salt
1/4 tsp pepper

1. Whisk together all ingredients until blended.

 

 

 

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