Chimichurri Steak with Zucchini Linguini
- 1 clove garlic
- 1/2 each jalapeno
- 2 tablespoon red wine vinegar
- 2 cup parsley
- 1/2 cup cilantro
- 1/2 tablespoon oregano
- 1 tablespoon honey
- 1 each lime, juiced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounce shoulder tender steak
- 2 cup grape tomatoes, cut in halves, season with salt & pepper
- 1 pkg Ross Pasta Zucchini Linguini
Combine first eleven ingredients in blender and puree till smooth to make chimichurri sauce. Adjust salt to taste.
Marinate steak for 2-4 hours in 1/4 of the chimichurri.
Grill beef to desired temperature and then allow to rest in warm place for 5 minutes.
Cook pasta according to package directions.
Toss pasta with tomatoes.
Slice beef and fan over pasta.
Drizzle chimichurri over everything.
Garnish with fresh cilantro.