Tuesday, July 5, 2011

CSA Recipe: Arugula Pesto with Fresh Corn and Grilled Steak




Callie and I skimped on our monthly date and got a nice food processor instead! Here's my first attempt to do something fun with it - a great summer dinner that combines charred steak, fresh sweet corn and a slightly tart pesto made from arugula. I'm a little stumped with wine pairings for this, but a good solid lager or wheat beer would be nice. So too, a hefty rose or a light red would be lovely! 

[Also, I am sad to report that my recipe inventions were not terribly successful last week. Nothing bad, just nothing that was so tasty I wanted to share other than this. Well, there was a killed grilled nectarine relish on pork chop dish that was really simple, but really good too. Maybe I'll post that if people want something quick and easy?]
Pasta with Arugula Pesto, Corn and Steak

Seves 2

For the arugula pesto & corn pasta

1 cup pasta, such as farfalle
1 bunch arugula, stemmed and roughly chopped
3 cloves garlic, chopped
1/4 c olive oil + 1/2 tsp olive oil + 1/2 tsp olive oil
1/2 tsp balsamic
juice of 1 fresh lemon
1 tsp honey
1/2 tsp salt 
1 tbs pine nuts
1/4 cup freshly grated parmesan
2 ears fresh sweet corn, cut from the cob

For the steak:

1/2 lb ribeye or other nice, thick steak
salt and pepper to taste
1 tsp olive oil

1) Get a large pot of water salted with 1 tsp salt starting boiling.

2) Get a grill or grill pan heating up to lower medium. Mix the salt, pepper and olive oil in bowl and rub in to both sides of the steak and let sit.

3) In a skillet, heat 1/2 tsp olive oil over medium heat. Lightly saute the garlic for 30 seconds, and add arugula one handful at a time lightly sauteing it until it's all just lightly wilted. 

4) Add arugula, garlic, balsamic, lemon juice, honey, salt, parmesan, pine nuts and 1/4 cup olive oil to a food processor. Pulse until almost smooth and blended like pesto. Scoop in to a bowl and set aside.

5) Heat the remaining 1/2 tsp olive oil in a skillet,  and saute the corn kernels for 45-60 seconds, until just barely cooked. 

6) Mix the corn to the the arugula pesto.

7) Put the steak on the grill. Cook for 4-5 minutes, turn, cook for 4-5 more minutes. Turn up heat to high (or move steak to hot side of a charcoal grill) and cook for 2 more minutes on each side. Move to a cutting board to rest. Turn occasionally while resting (this lets the juices permeate the whole piece - Harlod McGee did a test and this works!) 

8) Put the pasta in the water while steak is resting. Boil gently until almost done. (8-10 minutes) 

9) Scoop 1/2 cup pasta water in to the pesto mixture and stir around. 

10) Drain pasta and then toss with the pesto and put servings in to shallow bowls.

11) Slice the steak thinly and place on top of each portion of pasta. Sprinkle a few pine nuts and a touch of parmesan on top for aesthetics if you want.

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