Grilled Beef and Calico Pasta

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

Ingredients

1/2-pound beef flank steak
1 1/2
cups Italian dressing
1
jalapeño chili, seeded
2
cloves garlic
1
can (15 to 16 ounces) kidney beans, drained
1/2
teaspoon paprika
1/4
teaspoon chili powder
Dash of red pepper sauce
8
ounces uncooked linguine
1/2
cup canned black beans, rinsed and drained
1/2
cup whole kernel corn, drained
3
tablespoons chopped fresh cilantro or parsley
Additional chopped fresh cilantro

Directions

  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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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