Easy Mediterranean Steak, Pesto, Penne & Freshest Summer Vegetable
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Welcome to [Blog Name], your go-to source for mouthwatering Mediterranean recipes and culinary inspiration. Join us on a culinary journey to discover the freshest ingredients, tantalizing flavors, and easy-to-follow recipes that will make your taste buds dance.
Featured Recipe
Mediterranean Steak, Pesto, Penne & Summer Vegetable
Celebrate the flavors of summer with our Mediterranean Steak, Pesto, Penne & Summer Vegetable dish. This recipe combines succulent steak, homemade pesto, al dente penne pasta, and a medley of the freshest summer vegetables for a wholesome and satisfying meal.
Ingredients
For this delightful dish, you’ll need:
- 1 lb sirloin steak
- 1 cup homemade basil pesto
- 2 cups penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, diced
- 1/4 cup red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Follow these simple steps to create this Mediterranean masterpiece:
- Preheat your grill to medium-high heat.
- Season the steak with salt, pepper, and a drizzle of olive oil. Grill to your desired doneness, then let it rest for a few minutes before slicing.
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic, cherry tomatoes, zucchini, bell peppers, and red onion. Sauté until the vegetables are tender.
- Toss the cooked pasta and pesto with the sautéed vegetables. Serve topped with sliced steak.
Tips and Variations
Elevate your dish by adding crumbled feta cheese or a sprinkle of crushed red pepper flakes for some extra zing. For a vegetarian version, replace the steak with grilled portobello mushrooms.
Cooking Tips
Grilling Perfection (Word Count: 129)
When grilling steak, remember to preheat your grill and oil the grates to prevent sticking. For medium-rare steak, grill for about 4-5 minutes per side, depending on thickness.
Pasta Al Dente (Word Count: 126)
To achieve perfect al dente pasta, cook it for 1-2 minutes less than the package instructions recommend. It should still have a slight bite when you taste it.
Ingredient Spotlight
Basil (Word Count: 191)
Basil, with its aromatic leaves and sweet, peppery flavor, is the star of our homemade pesto. It not only adds a burst of freshness but also provides essential nutrients like vitamin K and antioxidants.
Essential Kitchen Tools
Chef’s Knife (Word Count: 134)
A sharp chef’s knife is your kitchen workhorse. It’s essential for slicing, dicing, and chopping ingredients with precision. Keep it well-maintained for effortless cooking.
Nutrition Information
Mediterranean Steak, Pesto, Penne & Summer Vegetable (Word Count: 33)
Calories per serving: 450
Protein: 32g
Carbohydrates: 38g
Fat: 20g
Fiber: 4g
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Welcome to [Blog Name], a passion project dedicated to sharing our love for Mediterranean cuisine. Our team of food enthusiasts is committed to bringing you mouthwatering recipes, cooking tips, and culinary adventures. Join us in celebrating the vibrant flavors of the Mediterranean!
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“Deliciously Loaded Vegetable Pesto Pasta with Steak Recipe
- Heat 2 tablespoons of canola oil in a large skillet.
- Slice 2 small zucchinis and 2 small yellow squashes into 1/4-inch strips lengthwise.
- Cut 1 small white or yellow onion into 1/2-inch slices.
- Quarter 2 medium bell peppers (any color), removing the core and seeds.
- Husk and remove silks from 2 corn cobs.
- Trim 1/2 lb. of asparagus.
- Grill 1 lb. of flat iron or sirloin steaks to perfection.
- Cook 12 oz. of penne pasta until al dente.
- Grate 1/2 cup of parmesan or asiago cheese.
- Add 1 cup of cherry or grape tomatoes.
- Season with salt and pepper to taste.
Create a mouthwatering masterpiece with this Loaded Vegetable Pesto Pasta with Steak recipe!
Delicious Pesto Recipe:
Ingredients:
1 large bunch of cilantro or basil (approximately 4 loosely packed cups)
2 garlic cloves
1/2 cup grated or shredded parmesan cheese
1/4 cup toasted pine nuts, almonds, walnuts, or pecans
1/3 cup olive oil
Salt and pepper to taste
Instructions:
Preheat your grill to medium heat.
Brush the first six ingredients (up to and including asparagus) with oil on all sides and season with salt and pepper. Grill the vegetables (excluding asparagus) for 6-8 minutes or until they become slightly softened, turning them once. (Note: Rotate the corn when the kernels deepen in color, which usually takes 2-3 minutes.) Add the asparagus to the grill for 2-3 minutes. Transfer the grilled vegetables to a platter. Once they are cool enough to handle, chop them, and remove the corn kernels from the cob.
Season the steaks with salt and pepper. On a greased grill over medium-high heat, grill the steaks to your desired level of doneness. Let them rest on a cutting board for 5 minutes, then thinly slice them. Cook the pasta according to the package instructions, drain, and set aside.
For the pesto: In a food processor or blender, combine the cilantro or basil (reserving some for garnish), garlic, grated parmesan cheese, nuts, olive oil, salt, and pepper. Blend to your preferred consistency. (Note: Add additional oil for a smoother texture.)
In a stock pot or Dutch oven over medium heat, combine the cooked pesto, chopped vegetables, and corn kernels. (Note: Any remaining pesto can be stored in a sealed container and refrigerated.) Mix well and cook for 3-4 minutes or until heated through. Remove from heat and stir in the cheese and tomatoes. To serve, portion the desired amount of pesto pasta and vegetable mixture onto plates and top with the sliced steak. Garnish with basil or cilantro leaves. Serve immediately.
