PAIRED WITH PERFECTLY GRILLED FLANK STEAK, IT’S HARD TO BELIEVE THAT THESE AREN’T REAL NOODLES!
INGREDIENTS
- 1 1/2 cups (375 mL) loosely packed fresh cilantro leaves
- 1 1/2 cups (375 mL) loosely packed fresh parsley leaves
- 3 garlic cloves, divided
- 1/4 cup (50 mL) plus 1 tsp (5 mL) olive oil, divided
- 2 tbsp (30 mL) red wine vinegar
- 1/4 tsp (1 mL) each salt and ground black pepper, divided
- 1 medium rutabage, peeled, ends trimmed and cut into quarters (about 2 lbs/1 kg)
- 1 lb (450 g) beef flank steak
- 1/2 cup (125 mL) water
- 1/2 tsp (2 mL) crushed red pepper flakes (optional)
DIRECTIONS
- Combine the cilantro, parsley and 2 garlic cloves in Manual Food Processor; process until coarsely chopped.
- Add ¼ cup (50 mL) oil, vinegar, and 1/8 tsp (0.5 mL) each salt and pepper to the processor; process until well blended, scraping down the sides as necessary.
- Spiralize the rutabaga with the fettuccine blade on the Veggie Spiralizer, set aside.
- Season the steak with the remaining salt, pepper and remaining garlic pressed with Garlic Press. Heat the Executive Nonstick Square Grill Pan and Grill Press over medium heat for 5 minutes. Grill the steak 10-15 minutes or until reaches 140°F (63°C) for medium-rare doneness or 155°F (68°C) for medium doneness, turning once. Remove the steak from the pan to a cutting board; tent with aluminum foil and let stand 5 minutes.
- Meanwhile, heat the remaining oil in the 12” (30-cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add rutabaga noodles; cook 2 minutes, stirring occasionally.
- Add water to the Skillet; cover. Reduce the heat to medium-low, cook 6-8 minutes or until the noodles are crisp-tender. Add the sauce to the noodles; toss to coat.
- Slice the steak diagonally across the grain into thin slices.
- To serve, place the noodles on serving platter; arrange the steak over the noodles. Top with pepper flakes, if desired.
Yield: 4 servings of 1 3/4 cups/425 mL noodles; about 4 oz/125 g meat
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Nutrients per serving:
Calories 400, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 22 g, Fiber 6 g, Protein 27 g
Cook’s Tips:
Rutabaga prep tips:Large rutabagas can be difficult to slice through. For easier prepping, first use the Serrated Peeler to remove the waxy skin and cut ends off to create a flat base. Next, microwave the rutabaga for 2 minutes on HIGH, flipping halfway through cooking. Using a large chef’s knife, slice the rutabaga in half and then into quarters.