Red Pepper Pesto Sirloin and Pasta
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 1/2 pound well-trimmed boneless beef top sirloin steak, cut 1 inch thick
- 10 ounces uncooked angel hair or linguine pasta
- 1/2 cup diced, drained, jarred roasted red peppers
- 1 tablespoon grated Parmesan cheese
- fresh basil leaves
***Roasted Red Pepper Pesto***
- 3/4 cup drained, jarred roasted red peppers
- 3/4 cup chopped walnuts
- 1/3 cup lightly packed fresh basil leaves
- 3 tablespoons grated Parmesan cheese
- 4 cloves garlic
- 1/2 cup olive oil
- salt and pepper
Place all pesto ingredients except oil, salt and pepper in food processor, fitted with steel blade, or blender container. Cover; process until smooth. With motor running, slowly add oil through opening in cover. Season with salt and pepper, as desired. Place beef steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. Approx. 5 minutes before steak is done, brush each side with 1 tablespoon pesto. Meanwhile cook pasta according to package directions; drain. Carve steak crosswise and diagonally into thin slices. Combine pasta with remaining pesto; toss. Place pasta on platter; arrange beef around pasta. Sprinkle diced red peppers and 1 tablespoon Parmesan cheese over beef and pasta. Garnish with basil leaves, as desired. Serve immediately. Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once; approx. 5 minutes before steak is done, brush each side with 1 tablespoon pesto.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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