- Prep time 25 minutes
- Total time 1 hour & 35 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Grilled Peppers & Steak:
Rapini Pesto:
Salad:
Method
Grilled Peppers & Steak In bowl, stir together vinegar, oil, steak spice and oregano; reserve about 2 tbsp for peppers. Pour remaining marinade into large resealable bag; add steak. Chill in refrigerator for at least 1 hour (or up to 4 hours).
Toward end of marinating time, preheat barbecue to medium heat (about 350°F); grease grill. Brush mini peppers with reserved remaining marinade. Place steak and mini peppers on grill and cook, turning halfway through grilling time, until steak reaches desired doneness and peppers are softened and grill-marked. Transfer steak to plate and tent loosely with foil; let stand 5 to 10 minutes. Transfer peppers to separate plate; let cool.
Rapini Pesto Meanwhile, in food processor, pulse garlic, pine nuts, pecorino and hot pepper flakes until nuts are in small pieces, about 20 seconds. Add rapini and basil; pulse for 5 seconds. With machine running, add olive oil in slow thin stream until pesto reaches desired consistency, about 1 minute. Transfer pesto to bowl; stir in lemon juice. Season with salt and pepper; set aside.
Salad Slice steak against grain. Place mixed greens on large serving platter. Arrange steak slices, mini peppers and olives over top. Spoon reserved Rapini Pesto over steak slices. Sprinkle salad with shaved pecorino, toasted almonds and basil leaves.
Nutritional facts Per serving: about
- Iron 5.4 mg
- Fibre 5 g
- Sodium 500 mg
- Sugars 5 g
- Protein 34 g
- Calories 885
- Total fat 76 g
- Cholesterol 90 mg
- Saturated fat 13 g
- Total carbohydrate 16 g
