Sun-dried Tomato Ca­vat­appi with Grilled Flank Steak

Men's Health (Australia) - - Nutrition -

How to Make It

In a food pro­ces­sor or blender, pulse the toma­toes and gar­lic. Add the herbs and vine­gar. Pulse till com­bined. Toss the warm pasta with ¾ of the sauce, adding cook­ing wa­ter to thin if needed. Heat a pan on medium. Sea­son the steak with salt and pep­per. Grill to medium, about 4 min­utes a side. Trans­fer to a cut­ting board and top with re­main­ing sauce; let rest 5 min­utes. Slice; serve on the pasta, with Parm. Makes 2 serv­ings

Per serv­ing 2159 kj, 33g pro­tein, 49g carbs (4g fi­bre), 21g fat

What You’ll Need

½ cup sun-dried toma­toes in olive oil 1 gar­lic clove ¼ cup flat-leaf pars­ley, chopped 2 Tbsp basil leaves, chopped 2 tsp red wine vine­gar 100 g ca­vat­appi pasta, cooked (re­serve ½ cup cook­ing wa­ter) 230 g flank steak Parme­san for gar­nish

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