Name: Spicy Beef with Grilled Mediterranean Vegetables and Penne
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
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

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.

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

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Directions

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.