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

CategoryPasta DishDifficultyBeginner

Yields1 Serving

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

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.

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

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.

Spicy Beef with Grilled Mediterranean Vegetables and Penne

Ingredients Directions

Spicy Beef with Grilled Mediterranean Vegetables and Penne

Ingredients

Directions

Notes

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