Spicy Beef with Grilled Mediterranean Vegetables and Penne

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This recipe by Chef Jud Simpson, showcases beef as a healthy main-course pasta salad. Chef Simpson has served as the Executive Chef at Canada’s House of Commons. Serve warm or al fresco along with baby greens.

 

Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
  Rub:
 1 tsp (15 mL) Mexican chili powder
 ¼ tsp (1 mL) freshly ground black pepper
 1 clove garlic, minced
 2 tbsp (30 mL) chipotle hot pepper sauce (such as Tabasco®)
 1 ½ tsp (7 mL) minced fresh thyme
 pinch Kosher salt
 1 lb (0.45 kg) Petite Shoulder Tender Beef Oven Roast or thick-cut Strip Loin Grilling Steak, trimmed
 Vegetables:
 2 medium plum tomatoes, cut in half
 1 EACH sweet red and yellow peppers, seeded and quartered
 1 medium green zucchini – cut in half lengthwise
 1 tbsp (15 mL) olive oil
 1 clove garlic, minced
 Kosher salt and black pepper to taste
 1 tbsp (15 mL) canola oil
 1 ½ tsp (7 mL) minced fresh thyme
 2 green onions, thinly sliced
 2 cup (500 mL) warm cooked penne pasta
 ¼ cup (50 mL) olive oil
1

Rub: Combine chili powder, black pepper, garlic, hot sauce, thyme and salt in bowl; rub all over beef. Cover and refrigerate for 2 to 4 hours.

2

Toss tomatoes, sweet peppers and zucchini with the olive oil, garlic, salt and black pepper. Grill or broil, turning occasionally, until tender-crisp, about 5 to 7 minutes. Cool and cut into 1-1/2 inch (4 cm) chunks. Keep warm.

3

Slice beef into 1-inch (2.5 cm) thin strips. Pat strips dry with paper towel. Heat canola oil in nonstick skillet until hot; stir-fry strips in batches, until browned but pink inside, about 2 minutes for each batch. Toss beef, vegetables, thyme, green onion, cooked penne and olive oil together in large bowl, until well mixed. Season to taste.

Ingredients

  Rub:
 1 tsp (15 mL) Mexican chili powder
 ¼ tsp (1 mL) freshly ground black pepper
 1 clove garlic, minced
 2 tbsp (30 mL) chipotle hot pepper sauce (such as Tabasco®)
 1 ½ tsp (7 mL) minced fresh thyme
 pinch Kosher salt
 1 lb (0.45 kg) Petite Shoulder Tender Beef Oven Roast or thick-cut Strip Loin Grilling Steak, trimmed
 Vegetables:
 2 medium plum tomatoes, cut in half
 1 EACH sweet red and yellow peppers, seeded and quartered
 1 medium green zucchini – cut in half lengthwise
 1 tbsp (15 mL) olive oil
 1 clove garlic, minced
 Kosher salt and black pepper to taste
 1 tbsp (15 mL) canola oil
 1 ½ tsp (7 mL) minced fresh thyme
 2 green onions, thinly sliced
 2 cup (500 mL) warm cooked penne pasta
 ¼ cup (50 mL) olive oil

Directions

1

Rub: Combine chili powder, black pepper, garlic, hot sauce, thyme and salt in bowl; rub all over beef. Cover and refrigerate for 2 to 4 hours.

2

Toss tomatoes, sweet peppers and zucchini with the olive oil, garlic, salt and black pepper. Grill or broil, turning occasionally, until tender-crisp, about 5 to 7 minutes. Cool and cut into 1-1/2 inch (4 cm) chunks. Keep warm.

3

Slice beef into 1-inch (2.5 cm) thin strips. Pat strips dry with paper towel. Heat canola oil in nonstick skillet until hot; stir-fry strips in batches, until browned but pink inside, about 2 minutes for each batch. Toss beef, vegetables, thyme, green onion, cooked penne and olive oil together in large bowl, until well mixed. Season to taste.

Spicy Beef with Grilled Mediterranean Vegetables and Penne
IngredientsDirections