Grilled Beef and Calico Pasta

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  • 25|min prep time
  • 4|hr|35|min total time
  • 13 ingredients
  • 6 servings

1/2-pound beef flank steak
1 1/2
cups Italian dressing
jalapeño chili, seeded
cloves garlic
can (15 to 16 ounces) kidney beans, drained
teaspoon paprika
teaspoon chili powder
Dash of red pepper sauce
ounces uncooked linguine
cup canned black beans, rinsed and drained
cup whole kernel corn, drained
tablespoons chopped fresh cilantro or parsley
Additional chopped fresh cilantro


  1. 1 Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in shallow glass or plastic dish. Pour 1 cup of the dressing over beef. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
  2. 2 Heat coals or gas grill. Place chili and garlic in blender or food processor. Cover and blend on medium speed until finely chopped. Add kidney beans, remaining 1/2 cup dressing, paprika, chili powder and pepper sauce. Cover and blend until almost smooth; set aside. Cook and drain linguine as directed on package.
  3. 3 Remove beef from marinade; reserve marinade. Grill beef uncovered 4 to 5 inches from medium heat 6 to 8 minutes for medium or until desired doneness, turning and brushing with marinade once. Discard any remaining marinade.
  4. 4 Cut beef diagonally across grain into thin slices. Mix black beans, corn and cilantro. Top linguine with kidney bean mixture, black bean mixture and beef. Sprinkle with additional cilantro.




Nutrition Information

Recipe Step Photos

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