Sunday, August 6, 2017

Pesto Farfalle Pasta with Marinated Skirt Steak and Tomatoes




Pesto Pasta with Marinated Skirt Steak and Tomatoes

I have been planning and preparing dishes that are simple to prep, expeditious, healthy and above all, flavorful. Despite one's dietary restrictions, there are myriad spices and sauces to use to induce flavors and tenderize meats without degrading one's restrictions. With this healthy eating thought process in mind, and with the support of my dear friends, Lee and Selena, I have created this dish that can serve four - to - six easily, four big appetites or six average average appetites. 

This dish is simply bowtie (farfalle) pasta tossed with butter, extra virgin olive oil, fresh halved baby tomato medley, grated parmesan cheese and pesto.  The skirt steak is marinated for an hour and then seared until a crust forms on either side. The prep is minimal and the actual cooking is easy and slightly staggered so you have time to attend to other things in the duration of the cooking. 

Let's get to it, shall we?  

Ingredients for the Skirt Steak 
1 16 - 20 ounce skirt steak
1/2 teaspoons of each salt and pepper + half a teaspoon of ground black pepper, separated
4 tablespoons Worcestershire sauce
4 tablespoons Red Wine Vinegar
4 tablespoons Mirin
2 tablespoons Ponzu
1/4 cup extra virgin olive oil + three tablespoons, separate
2 tablespoons minced garlic

If you can, allow the steak to marinade for an hour, turning the steak after thirty minutes.  If you can marinade it longer, say two or three hours, that would be even better, but, an hour produces amazing flavor and tenderness of the steak. 



Simply add the three tablespoons of evoo to a skillet over medium-high heat. When the oil ripples, add the steak and sear six or seven minutes per side. Steaks thicker (on the thick side) than 1.5-inches, sear eight or nine minutes per side.  Remove from the steak from the skillet to a plate or cutting board and allow it to rest.  



Meanwhile, on a burner over high heat, add four quarts of water to a large pot and bring to a roiling boil.  Liberally salt the water and stir.  Add one box or pound of farfalle, or, "bowtie" pasta to the water and stir to prevent sticking to the bottom of the pot.  

Here are the other three ingredients I used for my pasta:  
1 jar pesto   (I did not have time nor resources to make my own, sadly)
1/4 cup of grated parmesan cheese
1 pint of halved baby tomato medley
2 tabs of butter
2 tablepsoons extra virgin olive oil



Boil the pasta about ten minutes, maybe twelve, until the pasta is done.  I would normally say until al dente, just before done, but, having made this pasta this way before, it is best to boil it until it is thoroughly done and soft.  The pesto flavors and tomato flavors are absorbed more effectively when it is done. Strain the pasta and, while the pasta is draining, add the butter and evoo to the pot with the heat turned off.  Add half of the pesto and the tomatoes and stir.  Add the pasta to the pot and the rest of the pesto and the half of the parmesan cheese and toss to combine.  

Working it like a Boss! Haha!!!😎

Let the pasta rest a few minutes to allow the flavors to marry while you slice the steak. I put the steak on a grooved board to catch any escaping juices. After slicing the steak, add the other half of the parmesan to the pasta, stir again, and plate the pasta on a serving platter for family style, if you wish, and arrange the steaks atop the pasta, sprinkle with six chiffonade fresh basil leaves (ribbons) and serve.  



Your family, loved ones and guests will be thrilled and will enjoy the savory flavors and not worry about their wastelines. While I used a whole wheat pasta, you can reduce the calories and carbs even more so by using rice flour pasta.  

A little closer view. 
Morgan will love this, too!

******  

I want to throw in another shout out to my bestie, Sonja, who brought me lunch a good week ago, turkey and cheese wraps with cherry tomatoes.  She created yet another healthy and deeeeelicious wrap, similarly, with basil.  Just wanted to share this with you.  These are so perfect for someone who is on the go, busy life, little time to make lunches.  Thank You, Sonja!!!


Sliced turkey, mozzarella, a little dijon mustard, basil leaves on a whole wheat tortilla. Deliciousness!

Maniacal looking me with Sonja, left, and another awesome bffff, Brittany, right. 

As always, my awesome readers and viewers, Thank You for your time, consideration and support.  You all amaze me and I cannot be more grateful for YOU!!!!

~Martin
In-House Cook