Chimichurri Steak Pasta
Credit: Brandon Coomes
Firehouse Servings: 4
Ingredients:
Chimichurri Sauce:
- ½ cup flat leaf parsley
- 1 ½ teaspoons salt
- 1 ½ tablespoons red wine vinegar
- ¾ teaspoon dried oregano
- ¼ cup olive oil
- 1 large garlic clove minced
- 8 oz. of creme fraiche (optionally – mexican crema)
Grilled Zucchini & Steak:
- 3 medium-large zucchini or 2 large zucchini
- 1.25-1.5 pound flank steak
- 1 ¼ teaspoon salt
- 1 teaspoon black pepper
- 1 ½ tablespoon olive oil
- 1 lb bow tie pasta
Directions:
- Bring a large pot of salted water to a boil and cook a package of pasta according to the package directions. Preheat the grill to medium-high heat.
- Except for the creme fraiche, add all the chimichurri ingredients to a food processor or blender and run on medium speed for about 1 minute.
- Pour the chimichurri mixture into a medium-size mixing bowl and now mix in the crème Fraiche until the two are thoroughly blended together.
- Brush the zucchini slices with olive oil and season with salt and pepper.
- Brush the flank steak lightly with oil and season with salt and pepper as well.
- Grill the steak and zucchini for 8-10 minutes, turning every 2 or 3 minutes, or until the steak is cooked to the desired level of doneness (130-140 degrees Fahrenheit for medium-rare, 140-150 for medium, and 150-160 for medium-well) and the zucchini is getting tender and has developed grill marks, but isn’t mushy yet.
- Let the steak rest for 3-5 minutes after removing from the grill.
- Toss the chimichurri cream with the pasta. Slice the zucchini in 1-1.5 inch cross-sections and cut the steak against/across the grain in ½ inch slices.
- Toss the zucchini with the pasta until evenly distributed. Serve the pasta in a large platter with steak laid on top or scoop the pasta into individual servings with steak slices on top.
Notes:
Serve with salad, and bread.