Pesto Beef Salad

It's called a salad, but I would just call it a pasta dish.

I guess it could be served cold, but we ate it hot.

This was my first attempt at broiling peppers and it was really cool how the skins just peeled right off.

3.5oz button mushrooms

1 large yellow pepper

1 large red pepper

 3.5oz lean fillet steak (I used a sizzle steak and it came out so tender and yummy)

1.5 cups penne (or whatever pasta you have on hand, I used tri-color penne)

Cooking oil spray

Pesto

1 cup tightly packed basil leaves

2 cloves garlic, chopped

2 Tbs pumpkin seeds (honestly I didn't use these...I couldn't find them and don't really care for them)

1 Tbs olive oil

2 Tbs orange juice

1 Tbs lemon juice

 

 

Cut the mushrooms into quarters. (I cooked them with a little cooking spray in a pan).

 

Cut the peppers into large flat pieces, removing the seeds and membrane.

 

Place skin-side up on a hot grill or under the broiler in e oven until blackened.

 

 

Leave covered with a towel until cool, then peel away the skin and chop.

 

Spray a frying pan with the oil and cook the steak over high heat for 3-4 minutes on each dire until medium-rare.

 

 

 

Remove and leave for 5 minutes before cutting into thin slices.

 

 

Season with salt and pepper.

For the pesto, finely chop the basil, garlic, and pumpkin seeds (if using) in a food processor.

With the motor running, add the oil, orange juice, and lemon juice.

Season well.

 

 

Meanwhile, cook the penne until al dente.

 

Drain, then toss its the pesto in a large bowl.

 

 

Add the pepper pieces, steak slices and mushroom quarters to the penne and toss to evenly coat. 

 

 

Using the Tri-Color Penne made the dish extra festive and summer-y!!