Caprese Pasta and Steak with Pesto
Tangy Broccolini
Ingredients
- 2 (8-oz) pkg refrigerated fettuccine
- 1½ lb flank steak (or use flat-iron steak)
- 1 Tbsp Montreal steak seasoning
- 2 Tbsp olive oil
- 8 Roma tomatoes, thinly sliced
- 1 (8-oz) pkg sliced fresh mozzarella cheese
- 1 (1-oz) pkg fresh basil, separated into leaves
- 1 (8-oz) jar basil pesto
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, sprinkle steak with seasoning. Cook steak in hot oil in a large skillet over medium-high heat 6 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing.
- Divide pasta among plates; top with steak, tomatoes, cheese and basil.
- Spoon pesto into a microwave-safe bowl. Microwave on HIGH 30 seconds or until thoroughly heated; drizzle over steak and pasta.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1½ lb broccolini, trimmed
- 1 tsp salt
- ¼ tsp crushed red pepper
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Cook broccolini in hot oil in a large skillet over medium-high heat, 5 minutes. Add salt, crushed red pepper, and vinegar. Cook 1 minute.
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