Red Pepper Pesto Beef Sirloin & Pasta
The steak you want with a flair of Italy.
Prep: 15 minutes
Cook: 20 minutes
Servings: Serves 4
1 boneless beef top sirloin, cut 1-inch thick (about 1-1/2 lbs.)
10 ounces uncooked angel har or linguine pasta
1 cup jarred roasted red peppers (12 ounces) drained, divided
4 Tbsp. grated Parmesan cheese, divided
3/4 cup chopped walnuts
1/3 cup lightly packed fresh basil leaves
4 cloves garlic
1/2 cup olive oil
-- salt and pepper
Place 3/4-cup roasted red peppers, walnuts, basil leaves, 3 Tbsp. Parmesan and garlic in food processor or blender. Cover; process until smooth. With motor running, slowly add oil through opening in cover. Season with salt and pepper as desired.
Place steak on grid over medium, ash-covered coals. Grill, uncovered 17-21 minutes for medium-rare to medium doneness. About 5 minutes before steak is done, brush each side with 1 Tbsp. pesto sauce.
Meanwhile, cook pasta according to package directions; drain. Keep warm.
Carve steak into thin slices. Toss pasta with remaining pesto in large bowl. Arrange pasta and beef on platter. Dice remaining red peppers and sprinkle on top along with remaining 1 Tbsp. Parmesan. Garnish with basil sprigs if desired.