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Grilled Beef and Calico Pasta
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Prep Time:
25 minutes
Total Time:
4 hours 35 minutes
Elevate family dinner with savory grilled beef and bean pasta.
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
Instructions:
  • Score the beef in a diamond pattern about 1/8 inch deep on both sides. Place the beef in a shallow glass or plastic dish and pour 1 cup of the dressing over it. Cover and refrigerate for at least 4 hours, but no longer than 24 hours, turning occasionally.
  • Preheat your grill. In a blender or food processor, combine chili and garlic, and blend until finely chopped. Add kidney beans, 1/2 cup dressing, paprika, chili powder, and pepper sauce. Blend until nearly smooth. Set aside. Cook linguine according to package instructions.
  • Take the beef out of the marinade, saving the marinade. Grill the beef over medium heat, 4 to 5 inches away from the heat source, for 6 to 8 minutes for medium doneness, flipping and basting with the marinade once. Dispose of any extra marinade.
  • Slice beef thinly at a diagonal. Combine black beans, corn, and cilantro. Layer linguine with kidney bean mixture, black bean mixture, and beef slices. Garnish with more cilantro.

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