Grilled Grass-Fed Steaks & Shishitos
with Skillet Gemelli ‘n’ Cheese ‘n’ Greens
Cooking time
30 minutes
Servings
2/4
Calories
1290 /serving
This gorgeous grill comes with deluxe mac ‘n’ cheese. Fill a barbecue platter with beef tenderloin sizzled in robust steak spices, flanked by mini peppers and shishitos (beware random hot ones!). With two kinds of cheese and roasted garlic, your skillet gemelli side is a real gem.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 200g Mini sweet peppers
- 170g Shishito peppers
- ½ Bunch of lacinato kale
- 30g Minced roasted garlic
- 225g Fresh gemelli
- 30ml Balsamic vinegar
- 60g Grated Monterey Jack
- 25g Parmigiano Reggiano (contains rennet)
- 120ml Heavy cream
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Aluminum foil
Large oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
BBQ
Total Fat
72 g
Saturated Fat
35 g
Sodium
1490 mg
Total Carb
94 g
Sugars
12 g
Protein
71 g
Fibre
11 g
Preparation
Boil the pasta
- Preheat the oven to 425°F. Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Sauté the kale & combine the pasta
- Remove the kale leaves from the stems; roughly chop the leaves.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the kale, garlic and ½ the spices. Sauté, 3 to 4 min., until wilted.
- Add the pasta, cream, Monterey Jack, ½ the Parmigiano, ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until the cheese has melted.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Bake the pasta
- Medium-dice 2 tbsp butter (double for 4 portions).
- Transfer the pasta to a large, oven-safe pan.
- Sprinkle with the remaining Parmigiano and scatter the butter evenly over top.
- Cover with foil and bake, 12 to 15 min., until bubbling.
- Uncover and bake, 5 to 7 min., until golden brown.
Grill the steaks
- Meanwhile, pat the steaks* dry and drizzle with oil; season with the remaining spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Grill the peppers
- Meanwhile, in a large bowl, combine the mini peppers, shishitos, a drizzle of oil and S&P.
- Add to the BBQ and grill, turning occasionally, 3 to 4 min., until tender.
- Return to the bowl and add the vinegar.
Plate your dish
- Divide the steaks and peppers between your plates.
- Serve the pasta on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
