Creamy chimichurri pasta is topped with grilled zucchini and steak, creating a quick, yet crave-worthy dish the whole family will love. A 1.25-1.5 pound flank steak will top each serving with 1 or 2 slices of steak. Feel free to use a larger cut of steak for a larger steak portion.
16ozbag bow tie pastacooked according to package directions in salty water
Instructions
Preheat the grill to medium-high heat and cook the pasta according to the package directions.
Combine the parsley through garlic clove in a bowl of a food processor or blender and run on medium speed for 30 seconds-1 minutes, or until the garlic is thoroughly blended into the rest of the sauce.
Pour the chimichurri into a medium-size mixing bowl and then add the crème fraiche and fold in lightly until it is fully combined.
Cut the zucchini lengthwise into ½ inch thick strips. Brush it with oil and then sprinkle with half of the salt and pepper.
Rub the steak with the cut side of the garlic clove, massaging it in thoroughly over all the steak's surface area. Lightly brush it with oil and then season with the rest of the salt and pepper.
Move the zucchini and steak to the grill. Cook the steak for 8-10 minutes, or until your degree of doneness, flipping every 2-3 minutes. Grill the zucchini for 6-8 minutes, or until it's cooked through and tender but not getting mushy yet, flipping every 2-3 minutes.
Remove the steak and zucchini from the grill. Let the steak rest for 5 minutes. While that does, toss the cream sauce with the pasta, slice the zucchini crosswise into 1-1.5 inch pieces, and then toss them with the pasta. Slice the steak against the grain in ½ inch thick pieces. Move the pasta to a serving platter or scoop it into individual bowls and top with steak before serving!
Notes
Leftovers will keep covered in the fridge for 2-4 days. Make sure to reheat on medium heat in the microwave if doing so.