Salsa Rosa Tossed With Spaghettini Topped With Grilled Flank Steak
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Salt (grey)6 cloves
Garlic1 cup
Tomato Puree2 sprigs
Oregano (fresh)3 cup
Red Wine Vinegar450 g
SpaghettiniDirections:
1
Preheat oven to 450 degrees F
2
Coat peppers with olive oil and place on a foil lined baking sheet
3
Salt liberally
4
Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total
5
Meanwhile, add 2 tablespoons of olive oil to a hot saute pan
6
Add the serrano chiles and the garlic
7
Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides
8
Remove the pan from the heat and let the chiles cool in the oil for several minutes When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap
9
This will steam the skins off and make them easier to remove
10
After 15 to 20 minutes, remove the peppers and peel
11
Remove the seeds, stems and ribs
12
Do not run under water – this will just wash the flavor off! You should have about 4 cups
13
Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven
14
It takes a little longer, but you don't have to monitor them as closely
15
Chop the garlic finely, then use the side of your knife to mash them to a paste – a pinch of grey salt will help this process
16
Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into
17
Add to the blender
18
When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce)
19
Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in)
20
Add to the blender the olive oil used to roast the chilis and garlic
21
Turn the blender on high until everything is smooth and thick
22
Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil
23
Stand back as you pour the blender mixture into the pan
24
Be careful, it can splatter
25
This second heating brings the flavors together
26
Season with salt and pepper
27
Whisk in the remaining 1/4 cup olive oil and the red wine vinegar
28
The vinegar gives it a little sharpness and protects it in the refrigerator for about a week
29
Ladle it into canning jars and store in the refrigerator for a week
30
It can be frozen for 5 months
31
Preheat a grill to high
32
Season the steak with salt and pepper and drizzle with olive oil
33
Grill the steak to medium-rare, about 4 minutes per side
34
Remove from the grill and let rest for 10 minutes
35
To a large pot of boiling, salted water, add the spaghettini and cook to al dente
36
Drain and toss with the salsa rossa
37
Slice the flank steak thinly against the grain and place on top of the pasta