Ingredients
| 1 box (340 g) | Italpasta Gluten Free Penne Rigate |
| 1/3 cup (85 mL) | Italpasta Extra Virgin Olive Oil, divided |
| 1 cup (125 mL) | packed cilantro |
| ½ cup (125 mL) | packed basil |
| 3 tbsp (45 mL) | packed parsley |
| 1 | garlic clove |
| 2 tsp (10 mL) | lemon zest |
| ½ tsp (2 mL) | dried red chili flakes |
| 1 lb (450 g) | flank steak |
| salt and pepper |
Steps
- To make the chimichurri, add cilantro, basil, parsley, garlic, lemon zest, chili flakes and ½ teaspoon salt to a food processor. Pulse until combined. With motor running, drizzle in ¼ cup extra virgin olive oil. Transfer all but ¼ cup of chimichurri to a large bowl.
- Preheat the broiler to high. Season the flank steak with salt and pepper. Arrange the steak on a rack set over a baking sheet and drizzle with remaining extra virgin olive oil. Transfer baking sheet to the oven 6-inches from the broiler. Broil for 6 minutes per side for medium, or until cooked to desired doneness. Let the flank steak rest for 10 minutes before slicing.
- Meanwhile, cook Italpasta Gluten Free Penne Rigate in a large pot of boiling salted water until al dente, 6-8 minutes. Drain pasta and reserve ½ cup pasta water. Add cooked pasta and pasta water to the bowl of chimichurri, toss to combine.
- To serve, arrange pasta and thinly sliced flank steak on a plate. Drizzle flank steak with remaining ¼ cup chimichurri.
Nutritional Information
Calories per serving 497, Fat 21 g, Cholesterol 45 mg, Sodium 358 mg, Carbohydrates 75 g, Fibre 1.1 g, Sugar 0.1 g, Protein 21.4 g
- One serving contains 46% of the % DV of Vitamin B12.
- One serving contains 12% of the % DV of Iron.