Salsa Rosa with Spaghettini and Grilled Flank Steak
- Skill Level: Intermediate
- Serves: 8
- Nutritional Information per Serving (1 of 8 servings): Calories 443, Total Fat 17 g, Saturated Fat 3 g, Carbohydrates 56 g, Dietary Fiber 6 g, Sugars 10 g, Protein 15 g, Cholesterol 17 mg, Sodium 739 mg
- Total Time: 1 hr 20 min
- Preparation Time: 20 min
- Resting Time: 20 min
- Cooking Time: 40 min
Fire up your kitchen for this vibrant Salsa Rosa with Spaghettini and Grilled Flank Steaka bold, smoky sauce bursting with roasted peppers and serranos pairs perfectly with tender steak and al dente pasta. It's an intermediate adventure that rewards with restaurant-worthy flavors!
Ingredients:
- 12 whole red bell peppers
- Extra-virgin olive oil, for coating, plus 2 tablespoons, plus 1/2 cup
- 2 tablespoons grey salt
- 4 whole serrano chiles
- 6 garlic cloves
- 1/2 cup tomato puree
- 2 sprigs fresh oregano
- 3/4 cup red wine vinegar
- 1 flank steak
- 1 pound spaghettini
- Preheat oven to 450F. Lightly coat peppers with olive oil, place on foil-lined baking sheet, and sprinkle generously with salt. Roast, turning every 10 minutes, until blistered and charred, about 20-30 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a saut pan over high. Add serrano chiles and garlic; reduce to medium and cook, turning occasionally, until softened, browned, and blistered. Cool in oil.
- Transfer roasted peppers to a glass bowl, cover with plastic wrap to steam for 15-20 minutes. Peel, discard seeds, stems, and ribs (no rinsing!). Yield: ~4 cups.
- Pro tip: Broil or flame-roast peppers for speed, but oven method needs less watching.
- Mince garlic, mash to paste with salt pinch. Add to blender.
- Peel cooled serranos (keep seeds for heat), add to blender with tomato puree, oregano sprigs, and chile-garlic oil. Blend smooth and thick.
- Heat 1/4 cup olive oil in saut pan. Add blended salsa (watch for splatter!), season with salt and pepper. Whisk in remaining 1/4 cup oil and vinegar for bright acidity. Jar and chillkeeps 1 week or freeze 5 months.
- Preheat grill to high. Season steak with salt, pepper, and oil. Grill to medium-rare, 4 minutes per side. Rest 10 minutes, then slice thin against grain.
- Cook spaghettini in boiling salted water to al dente. Drain and toss with warm salsa rosa.
- Top pasta with sliced steak. Dive in and savor the smoky, zesty magic!
