2 cups Italian or curly parsley (I like Italian), loosely packed (Chimichurri)
1 cup olive oil (Chimichurri)
1 tsp. red wine vinegar (Chimichurri)
3 tbsp. lemon juice (Chimichurri)
1 tsp. red pepper flakes (Chimichurri)
1 tsp. salt (Chimichurri)
1 lb. Rigatoni
1 lb. skirt steak
1 tsp. salt
1 lb. thick asparagus, tough ends removed
Start by making the Chimichurri. Place all of the ingredients in a blender or food processor and pulse until all large pieces of parsley and garlic are gone. If you donít have a blender, chop the garlic and parsley finely, then whisk with the remaining ingredients. Set aside.
Heat your grill to medium-high and sprinkle the steak with 1 tsp. salt. Once the grill is hot, place the steak and asparagus on it. Turn the asparagus often, ensuring it doesnít burn. Remove it when itís tender, but still crisp (time depends on how thick your asparagus is, about 5 Ė 8 minutes). Cook the steak to your desired done-ness, then remove and let sit for 5 minutes. Slice the steak into bite-sized pieces and cut the asparagus into 1-inch pieces.
While youíre grilling, set a large pot of water to boil over high heat. Once it comes to a boil, salt it thoroughly and add the rigatoni. Cook until al dente, then drain and return to pot.
Toss the pasta with half the amount of Chimichurri until well coated. Toss in the steak and asparagus and serve.
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