Serve 4
Total cooking time: 40 minutes
8 oz multigrain or whole wheat penne
8 oz lean boneless sirlion steak
1/2 tsp each ground cumin, salt and pepper
3 medium poblano chile peppers, halved and seeded
1 ear fresh corn, husked
1 medium sweet onion, sliced 1/2 in thick
Nonstick spray
2 large ripe tomatoes, cut in bite sized chunks
1 Tbsp olive oil
1/4 cup lime juice
1/2 cup chopped cilantro
1. Cook asta in a large pot of lightly salted water as package directs. Drain, rinse under cold water and drain again. Transfer to large serving bowl.
2. Heat outdoor grill. Rub steak with 1/4 tsp each of cumin, salt, and pepper. Coat steak, pepers, corn and onion with nonstick spray.
3. Grill steak 4 to 6 minutes, turning once, for medium rare. Remove to cutting board; let stand 5 minutes. Grill corn, peppers and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
4. Cut peppers and onion into bite sized pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl.
5. Add remaining cumin, salt, and pepper and remaining ingredients to bowl; toss to mix and coat.
Per serving: 410 cal, 25g pro, 6 g carb, 8 g fiber, 9 g fat, 331 mg salt
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