Oregano Dijon-Marinated Hanger Steak with Nut-Free Pesto Pasta Salad
Oregano Dijon-Marinated Hanger Steak with Nut-Free Pesto Pasta Salad
- Prep Time: 15
- Marinating Time: 30
- Cook Time: 30
- Total Time: 145
- Serving: 4
Looking for the perfect weeknight dinner that doubles as a next-day packable lunch? This is it! Made with sunflower seeds, this pesto is a nut-free, school-safe (and much less expensive) version of the original. Pro Tip: don’t over blend your pesto or it’ll end up becoming too smooth and not the most pleasant texture. Pesto was originally made in a mortar and pestle to make a coarse paste. Today, many people make the mistake of over-blending with a machine and it ends of becoming ‘blend-o’ instead of ‘pest-o’. If you have a mortar and pestle at home, feel free to use them instead of a food processor! The pasta salad and steak can be refrigerated overnight and served cold or at room temperature for lunch the next day. Tomato Tip: Since tomatoes lose a lot of their garden-fresh flavour when refrigerated, add the tomatoes only when you’re ready to eat.
Ingredients
Steak
1 lb (500 g) Beef Hanger Grilling Steak, about 1½ inches (4 cm) thick
2 tbsp (30 mL) EACH balsamic vinegar and olive oil
1 tbsp (15 mL) EACH Dijon mustard and maple syrup
½ tsp (2 mL) dried oregano leaves
3 to 4 cloves garlic, finely minced
Salt and fresh ground pepper
Nut-Free Pesto Pasta Salad
12 oz (375 g) penne pasta (or other short pasta shape)
Salt
3 to 4 cloves garlic
2 cups (500 mL) tightly packed fresh basil leaves
½ cup (125 mL) grated Parmesan cheese
¼ cup (60 mL) sunflower seeds, toasted
½ cup (125 mL) olive oil
Fresh ground pepper
1 cup (250 mL) cherry tomatoes, cut in half
¾ cup (175 mL) shaved Parmesan cheese or drained baby bocconcini
¼ cup (60 mL) finely chopped red onion
Fresh basil leaves
Directions
1. Steak: Whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, dried oregano and garlic to your taste in a bowl. Pour into a large sealable freezer bag. Pierce steak all over with a fork. Add to bag, massaging marinade into meat; seal and refrigerate for at least 30 minutes or up to 12 hours.
2. Nut-Free Pesto Pasta Salad: Meanwhile, cook pasta in a large pot of boiling, salted water according to package directions until al dente. Drain and rinse under cold water; drain well and transfer to a large bowl.
3. Combine garlic to your taste, basil, grated Parmesan, sunflower seeds, ½ tsp (2 mL) salt and oil in a food processor; process just until ingredients are finely chopped and blended (but not a smooth purée), scraping down the sides as needed. Season with pepper to taste. Pour over pasta, toss to coat and set aside to cool completely.
4. Remove meat from marinade; discard marinade. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
5. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 18 to 22 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170F°/77°C for well-done). Transfer to a cutting board and let rest for 5 minutes.
6. Add cherry tomatoes, red onion and half the shaved Parmesan to pasta; toss to combine.
7. Cut steak across the grain into thin slices. Arrange on plates with Nut-Free Pesto Pasta Salad on the side; garnish salad with remaining shaved Parmesan and fresh basil leaves.
