Spicy Beef with Grilled Mediterranean Vegetables and Penne

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.

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

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.

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.

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.

Print Options: