Recipe of the Week: Chimichurri Noodles with Grilled Flank Steak

PAIRED WITH PERFECTLY GRILLED FLANK STEAK, IT'S HARD TO BELIEVE THAT THESE AREN'T REAL NOODLES!

INGREDIENTS

• 1 1/2 cups (375 mL) loosely packed fresh cilantro leaves
• 1 1/2 cups (375 mL) loosely packed fresh parsley leaves
• 3   garlic cloves, divided
• 1/4 cup (50 mL) plus 1 tsp (5 mL) olive oil, divided
• 2 tbsp (30 mL) red wine vinegar
• 1/4 tsp (1 mL) each salt and ground black pepper, divided
• 1 medium rutabage, peeled, ends trimmed and cut into quarters (about 2 lbs/1 kg)
• 1 lb (450 g) beef flank steak
• 1/2 cup (125 mL) water
• 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 

DIRECTIONS

1. Combine cilantro, parsley and 2 garlic cloves in Manual Food Processor; process until coarsely chopped.  
2. Add ¼ cup (50 mL) oil, vinegar, and 1/8 tsp (0.5 mL) each salt and pepper to processor; process until well blended, scraping down sides as necessary.
3. Using the fettuccini blade on the Veggie Spiralizer, spiralize the rutabaga; set aside.
4. Season steak with remaining salt, pepper and remaining garlic pressed with Garlic Press. Heat Executive Nonstick Square Grill Pan and Grill Press over medium heat for 5 minutes. Grill steak 10-15 minutes or until reaches 140°F (63°C) for medium-rare doneness or 155°F (68°C) for medium doneness, turning once. Remove steak to cutting board; tent with aluminum foil and let stand 5 minutes.  
5. Meanwhile, heat remaining oil in 12” (30-cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add rutabaga noodles; cook 2 minutes, stirring occasionally. 
6. Add water to Skillet; cover. Reduce heat to medium-low, cook 6-8 minutes or until noodles are crisp-tender. Add sauce to noodles; toss to coat. 
7. Slice steak diagonally across the grain into thin slices.
8. To serve, place noodles on serving platter; arrange steak over noodles. Top with pepper flakes, if desired.

Yield:

• recipe.recipeYield is not empty
• 4  servings of 1 3/4  cups/425 mL noodles; about 4 oz/125 g meat

Nutrients per serving:

 

Calories 400, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 22 g, Fiber 6 g, Protein 27 g

 

Cook's Tips:

 

Rutabaga prep tips:

Large rutabagas can be difficult to slice through. For easier prepping, first use the Serrated Peeler to remove the waxy skin and cut ends off to create a flat base.  Next, microwave the rutabaga for 2 minutes on HIGH, flipping halfway through cooking. Using a large chef’s knife, slice the rutabaga in half and then into quarters

 

Suzanne Perucci

Email: Suzchefbiz@gmail.com

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