Zesty Southwestern Flank Steak Pasta Twist
45
min
461
Calories
20g
Fats
34g
Carbs
22g
Protein
Looking for a dairy-free main course that packs a flavorful punch? Dive into this Zesty Southwestern Flank Steak Pasta Twist! With tender marinated steak, a hint of citrus, and bold Mexican spices, each bite offers a mouth-watering fusion of flavors. Boasting about 22g of protein per serving, this dish is both satisfying and delicious, making it perfect for any family dinner.
Ingredients:
Step 1: Marinate the Flank Steak
Begin your culinary adventure by marinating strips of flank steak. In a mixing bowl, whisk together some extra virgin olive oil (EVOO), smashed garlic cloves, the juice of a lime, freshly chopped cilantro, and a hearty dash of Mexican herb seasoning. Immerse the steak in this marinade, ensuring it's well-coated, and let it sit for an hour or two, absorbing those zesty flavors.
Pro Tip: For deeper flavor, marinate overnight in the fridge.
Step 2: Roast the Jalapeños
For a smokey hint, take those Jalapeños and give them a slight oil brush. Set them in a preheated 400°F oven and let them roast for about 30-40 minutes. Make sure to turn them once at the halfway mark to get an even char. This step adds a deep, roasted flavor that will infuse our dish with just the right amount of smokey heat.
Pro Tip: Wear gloves to avoid chili burn when handling jalapeños.
Step 3: Prepare the Enchilada Sauce
Next, grab a saucepan and heat up the chipotle enchilada sauce until it reaches a gentle boil. Stir in the cooked beans and let them simmer together for a few minutes. The combination of the spicy enchilada sauce with the beans creates a rich base for our pasta, adding layers of flavor that are sure to delight.
Pro Tip: For a smoother sauce, blend before adding the beans.
Step 4: Sauté the Beef and Veggies
In a skillet over medium heat, add a drizzle of EVO's and sauté the marinated beef strips along with minced garlic, julienned onion, and bell pepper. The ingredients will mingle as they cook, with the beef soaking up the veggie flavors and vice versa, creating a savory, mouth-watering mixture that's both colorful and delicious.
Pro Tip: Ensure the skillet is hot before adding the beef to get a nice sear.
Step 5: Create Tortilla Pasta
Here's where we twist things up! Take your tortillas and stack them. Roll them as tightly as possible, then, with a sharp knife, thinly slice the roll creating fettuccine-like strands. Gently toss these tortilla strands with a bit of EVOO and a sprinkle of the seasoning again. This will be our unique, gluten-free 'pasta' base that's not only innovative but also incredibly tasty.
Pro Tip: Use a serrated knife for easier slicing of the tortillas.
Step 6: Assemble the Dish
Lay out the tortilla pasta on plates as the base. Then, spoon over the rich, spicy enchilada and bean mixture, followed by the freshly made salsa and the sautéed beef and veggie mix. Each layer adds its own unique texture and flavor, creating a harmonious blend that's sure to please the palate.
Pro Tip: Layer in the order of pasta, enchilada mix, salsa, then beef for the best presentation and flavor distribution.
Step 7: Garnish and Serve
Finally, garnish each plate with a sprinkle of cilantro, a lime wedge, and a roasted jalapeño. These fresh accents add brightness, cutting through the richness of the dish, and elevate its overall appeal. If you're feeling indulgent, sprinkle some shredded cheese over the top before garnishing and microwave just until the cheese melts, adding a creamy, gooey layer to this already sumptuous dish.
Pro Tip: Use a microplane to zest the lime over the dish for an extra zing.
