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Red Pepper
Pesto Beef
Sirloin &
Pasta
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Serves 4
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1 |
boneless
beef top
sirloin,
cut 1-inch
thick
(about
1-1/2
lbs.) |
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10 |
ounces
uncooked
angel hair
or
linguine
pasta |
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1 |
cup jarred
roasted
red
peppers
(12
ounces)
drained,
divided |
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4 |
Tbsp.
grated
Parmesan
cheese,
divided |
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3/4 |
cup
chopped
walnuts |
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1/3 |
cup
lightly
packed
fresh
basil
leaves |
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4 |
cloves
garlic |
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1/2 |
cup olive
oil |
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salt and
pepper |
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Place
3/4-cup
roasted
red
peppers,
walnuts,
basil
leaves, 3
Tbsp.
Parmesan
and garlic
in food
processor
or
blender.
Cover;
process
until
smooth.
With motor
running,
slowly add
oil
through
opening in
cover.
Season
with salt
and pepper
as
desired. |
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Place
steak on
grid over
medium,
ash-covered
coals.
Grill,
uncovered
17-21
minutes
for
medium-rare
to medium
doneness.
About 5
minutes
before
steak is
done,
brush each
side with
1 Tbsp.
pesto
sauce. |
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Meanwhile,
cook pasta
according
to package
directions;
drain.
Keep warm. |
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Carve
steak into
thin
slices.
Toss pasta
with
remaining
pesto in
large
bowl.
Arrange
pasta and
beef on
platter.
Dice
remaining
red
peppers
and
sprinkle
on top
along with
remaining
1 Tbsp.
Parmesan.
Garnish
with basil
sprigs if
desired. |
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