- 1 package Rossi Pasta Cilantro Lime Fettuccini
- Your favorite cut of steak
- Juice of 2 limes
- 1/4 cup Rossi Pasta Balsamic Vinegar
- 1/4 cup Rossi Pasta Olive Oil
- 1 teaspoon Brown sugar
- 1 teaspoon Cumin powder
- 1 teaspoon Rossi Pasta Veggie Spice or fresh ground black pepper
- 2 teaspoon Chili powder
- -----Fajita Veggies-----
- 1 Red bell pepper, seeded and sliced in strips
- 1 Yellow bell pepper, seeded and sliced in strips
- 3/4 White onion, sliced in strips
- 2 Roma tomatoes, seeded and diced
- 1/4 White onion, diced
- 1 Jalapeno, seeded and diced
- 1 tablespoon Rossi Pasta Olive Oil
- 2 Pinches sea salt or to taste
- Rossi Pasta Veggie Spice or pepper to taste
- Squeeze of half a lime
Directions:1.Prepare marinade. Add all marinade ingredients to a bowl and whisk with a fork until combined.
2.Marinade steak. Place steak in a plastic storage bag and then add marinade. Reserve a few tablespoons of marinade for vegetables. Place marinating steak in the refrigerator for a couple hours to overnight.
3.Prepare vegetables. Clean and seed bell peppers, then slice in strips. Next, peel and slice 3/4 of the white onion into strips. Keep the size of the pepper and onion strips close to the same size. Add vegetables and reserved marinade to another plastic storage bag. Gently shake the bag to coat the vegetables with the marinade and place in fridge.
4.Prepare pico. Seed and dice two roma tomatoes. Dice the remaining 1/4 white onion. Seed and dice one jalapeno. Finely chop a handful of cilantro. Toss in a bowl with one tablespoon of Rossi Pasta Olive Oil, a couple pinches of sea salt, Rossi Pasta Veggie Spice or freshly ground black pepper, and juice from half a lime.
5.Preheat grill on high heat and warm a skillet on stove top, or do what we did and warm your cast iron skillet directly on the grill. Once the grill is heated, (you want it screaming hot here) place steak on the grill and add the pepper and onion mixture to the skillet. Cook the steak to your liking and stir the peppers and onions occasionally.
6.Start pasta water. Bring a large pot of water to a rolling boil on your stove. Make sure to salt the water liberally, it helps the water to boil and makes sure the pasta cooks evenly.
7.Once the steak is done, pull it from the grill and let it rest before cutting it. Continue to stir vegetables.
8.Add Rossi Pasta Cilantro Lime Fettuccini to boiling water and cook for 3 1/2 to 5 minutes. Check frequently for desired doneness. Continue to stir vegetables.
9.Once peppers and onions are done remove from heat. You want a nice sear on them but don't want to over cook them. A good sear but still fresh and crisp is ideal.
10.After resting for 3-5 minutes, it is time to slice the steak. Make sure to go across the grain!
11.When the pasta is done, drain but do not rinse and toss with a bit of olive oil.
12.You're ready to eat, so assemble your plate! Plate the pasta and top with pepper and onion mixture and steak. Add a spoonful of pico and a squeeze of lime. Now enjoy your Rossi Pasta gourmet-casual meal.
*Other pastas great for this dish include Jalapeno Fettuccini and Southwestern Chipotle Fettuccini