STEAK PRIMAVERA Recipe
Seared Bistro Filet, Campanelle, Asparagus, Summer Squash, Cherry Tomato, Arugula, Parsley Pesto, Balsamic reduction, Parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Start by washing and cutting the asparagus into 2-inch pieces. Slice the summer squash into half-moons and halve the cherry tomatoes.
Cook the Pasta
In a large pot of boiling salted water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside.
Sear the Steak
Season the bistro filets with salt and pepper. In a skillet over medium-high heat, add a bit of oil and sear the steaks for about 4-5 minutes on each side for medium-rare. Let rest for a few minutes before slicing.
Sauté the Vegetables
In the same skillet, add a little more oil if necessary, and sauté the asparagus and summer squash for about 4-5 minutes until tender. Add the cherry tomatoes and cook for an additional 2 minutes.
Combine and Serve
In a large bowl, toss the cooked pasta with the sautéed vegetables, arugula, and parsley pesto. Top with sliced steak, balsamic reduction, and grated Parmesan cheese before serving.
