Grilled Skirt Steak with Roasted Butternut Squash and Spinach Pa - Dallas News |

Grilled Skirt Steak with Roasted Butternut Squash and Spinach Pasta

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1 ½ lbs prime skirt steak

for the steak

1 tablespoon sea salt

1 teaspoon cracked black pepper

1 chile de arbol, sliced very thin

2-4 tablespoons canola oil or olive oil

for the squash

1 ea butternut squash, cut in half lengthwise

1 teaspoon sea salt or kosher salt

1/8 teaspoon freshly ground black pepper

4 tablespoons good extra virgin olive oil

for the pasta

½ lb penne or orecchiette pasta

4 tablespoons butter, soft

1 bunch swiss chard, cleaned and stem removed

1/2 cup freshly grated parmesan plus more for garnish

salt and freshly ground black pepper to taste



Preheat oven to 425 degrees.

Remove seeds from squash with a spoon and discard. Season squash with salt, pepper and drizzle with olive oil. Place on a sheet tray and put in the preheated oven for 25 minutes.

Meanwhile, season steak with salt, pepper and chile de arbol. Set aside and let sit at room temperature until squash is finished cooking. Preheat cast iron skillet over low heat for 5-10 minutes.

After 25 minutes, remove squash from oven and pierce in the thickest area with a sharp knife to check for tenderness. Cook a little longer if still hard. When tender, pull from oven and let cool slightly for 5 minutes. Using a spoon, scrap squash from skin, discarding the skin. Roughly slice and set aside.

In a large pot of salted boiling water, cook the pasta to al dente (check packaging for cooking time).

While pasta is cooking melt butter in a sauté pan and cook over medium heat until it starts to lightly brown. Add swiss chard and toss to combine. Season with salt and pepper and set aside.

In preheated skillet add 2 tablespoons canola oil. Turn up heat to high. When skillet is very hot and lightly smoking add steak. Cook for approximately 4 minutes or until caramelized. Turn and cook on other side to desired doneness, approximately 3 more minutes for medium rare. ** Remove steak from pan and set on a rack to rest and cool before cutting.

When pasta is finished cooking, drain, reserving 1 cup of the cooking water. Return the pasta to the same pot with ½ cup cooking water, squash, chard and ¼ cup parmesan. Toss to combine. Season with salt and pepper. Add more cooking liquid if the pasta is a little dry.

Slice steak and place steak and pasta on 4 plates. Sprinkle pasta with remaining cheese and more freshly ground black pepper to taste.

**You can grill your steak to your desired temperature as well.

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