Ingredients

1 cup (250 mL) EACH fresh parsley and cilantro leaves ½ cup (125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing ½ tsp (2 mL) EACH hot pepper sauce (or more to taste), salt and pepper 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g) 3 cups (750 mL) penne pasta (uncooked) 1½ cups (375 mL) grape tomatoes, quartered Freshly grated Parmesan cheese Fresh parsley leaves, torn

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Directions

1. Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Transfer half to medium-size bowl and set aside. Place remaining half in large sealable freezer bag and add steaks to bag, turning to coat; seal and refrigerate for 30 to 60 minutes. 2. Meanwhile, cook pasta in a large pot of boiling, salted water for about 10 minutes or until al dente. Drain and add to parsley mixture reserved in bowl; toss to coat and let cool. 3. Discard marinade from meat; pat steaks dry with paper towel. 4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least. 5. Let steaks rest for 5 minutes before serving. Add tomatoes to pasta and serve as a side to the steaks, garnished with Parmesan and parsley.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Chilean Pebre-Seasoned Steak and Pasta

Steaks

Grilled Chilean Pebre-Seasoned Steak and Pasta

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tenderloin Grilling Steak

Short Tenderloin Tip Peeled

Butt Tenderloin Roast