Red Pepper Pesto Beef Sirloin & Pasta

Red Pepper Pesto Beef Sirloin & Pasta

Total preparation and cooking time: 45 minutes.

1 well-trimmed boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)
10 ounces uncooked angel hair or linguine pasta
1/3 cup diced drained jarred roasted red peppers (4 ounces)
1 tablespoon grated Parmesan cheese
Fresh basil sprigs (optional)

Roasted Red Pepper Pesto:
3/4 cup drained jarred roasted red peppers (8 ounces)
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 pesto ingredients except oil, salt and pepper in food processor 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 occasionally. About 5 minutes before steak is done, brush each side with 1 tablespoon pesto.

Meanwhile cook pasta according to package directions; drain. Keep warm.

Carve steak into thin slices. Toss pasta with remaining pesto in large bowl. Arrange pasta and beef on platter. Sprinkle with diced red peppers and 1 tablespoon cheese. Garnish with basil sprigs, if desired.

Makes 4 servings.

Broil Directions: Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. About 5 minutes before steak is done, brush each side with 1 tablespoon pesto.

Nutrition information per serving: 954 calories; 57 g protein; 62 g carbohydrate; 53 g fat; 534 mg sodium; 118 mg cholesterol; 11.0 mg niacin; 0.8 mg vitamin B6; 3.7 mcg vitamin B12; 8.6 mg iron; 10.3 mg zinc.


© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.

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