Grilled Skirt Steak with Pasta and Broccolini Pesto
This past year, I was involved in an online competition called Favorite Chef where, if I had won, I would’ve received $25,000 and a chance to cook with TV chef, Carla Hall.
The competition was quite fun, getting a bunch of votes from friends and family to try to win and I did very well for a while, but I ended in 4th Place. While that was still a very nice accomplishment, I still can’t help but wonder what would’ve happened if I had won.
Now, if I had moved on in the competition, one way that I would’ve been selected as a winner is by sending in a photo of a plated dish that Chef Carla would pick from, so I thought I would share that dish now.
I love pasta and I also love summertime outdoor grilling, so I wanted to figure out a way to combine those two passions into one delicious dish and I think I did just that. My plan was to do a skirt steak beautifully marinated in oil, balsamic and some other delicious things, then I was going to do a fresh pasta that was finished with grilled tomatoes, broccolini, and a broccolini pesto.
I thought that the dish was both beautiful and delicious, so I would like to share it here. This dish is both very fun to make and is a great way to welcome in the summer months.
Serves 4
Difficulty: Easy
Time: 1 hour plus marinating
For the Steak:
1 1/2 pounds of skirt steak
1/4 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
2 large sprigs of rosemary
4 garlic cloves, cut in half
Salt and Pepper
Vegetable oil, for the grill
For the Pasta and Vegetables:
3 bunches of broccolini, trimmed
2 large ripe tomatoes
2 lemons
1 pound of pasta (I used fresh bucatini but any pasta you have will work for this)
For the Broccolini Pesto:
2 large bunches of fresh basil leaves, plus more for garnish
1 large garlic clove, peeled and crushed
3/4 cup of pine nuts, divided
1 cup of grated parmesan cheese, plus more for garnish
1/2 cup of olive oil, plus more if needed
Place the skirt steak into a large sealable plastic bag along with the oil, vinegar, rosemary, garlic and a large pinch of salt and pepper. Seal the bag, making sure to squeeze out the air, then massage the bag so the marinade can sink into the steak. Let the steak marinate for at least an hour.
Bring a medium pot of salted water to a boil. Add all of the broccolini and cook for about 3-5 minutes, or until the color brightens and the broccolini is crisp-tender. Transfer to an ice bath and save the cooking water. Squeeze out as much of the excess water from the broccolini, then set aside about 1/2 a bunch’s worth.
Preheat the grill to medium heat, making sure it reaches at least 400 degrees, and brush the grates with oil. Lay the remaining broccolini on the grill along with the tomato slices and lemons (cut-side down).
Remove the steak from the marinade, making sure to wipe off the garlic and rosemary, then lay onto the grill with the veggies. Cook everything for about 5-6 minutes, flipping and turning things if necessary, until everything has a nice char and the steak is cooked to your liking (reaches about 130 degrees internally).
Remove items from the grill as they’re done and let the steak rest.
Place the set aside broccolini into a food processor or blender along with the basil, garlic, 1/2 cup of pine nuts, parmesan, and olive oil. Squeeze in those grilled lemons, then blend until the pesto becomes nice and smooth, adding more oil if necessary.
Cook the bucatini in the same water used to cook the broccolini until al dente (about 2-3 minutes for fresh, 8-10 minutes for dried). Reserve about 1/2 cup of cooking water, then drain. Toast the remaining 1/4 cup of pine nuts in a dry pan over medium-low heat until golden all around.
Chop up the grilled broccolini and tomatoes then add those, along with the pesto and 1/4 cup of pasta water to the pasta, then toss to combine. If the sauce seems too thick, then add a bit more pasta water.
Finally, Divide the pasta mixture among plates, topping with the toasted pine nuts. Thinly slice the steak against the grain, then lay that on top and finish with a grating of parmesan and some basil leaves.
