Grilled Beef And Calico Pasta Recipes

GRILLED PASTA WITH GRILLED MEATBALLS

Steps:

• In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.
• VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
• OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
• Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
• In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
• Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
• Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
• Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
• Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.

BLACK AND BLUE PASTA SALAD WITH STEAK

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In medium bowl, stir together seasoning (from Suddenly Salad box) and blue cheese dressing. Add cooked pasta, onion and black beans until well blended. Cover; refrigerate 1 hour.
• Meanwhile, heat gas or charcoal grill. Rub steak on both sides with garlic pepper. Place steak on grill over medium-high heat. Cover grill; cook steak about 6 minutes on each side or until meat thermometer inserted in center of steak reads 140°F.
• To serve, place pasta salad on large serving platter. Cut steak into thin slices; arrange over pasta salad. Sprinkle with blue cheese crumbles. Garnish with French-fried onions.

CHILI DIABLO STEAK AND PASTA

Steps:

• Cook bacon in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chipotle chili and adobo sauce. Cook and stir 1 minute. Stir in chili sauce and broth. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in beans; heat through.
• Cook and drain pasta as directed on package.
• While pasta is cooking, heat coals or gas grill for direct heat. Sprinkle beef with garlic pepper, salt and chili powder. Grill beef 4 to 6 inches from medium heat 8 to 12 minutes for medium doneness, turning once.
• To serve, toss pasta with about 1 cup sauce. Cut beef across grain into thin slices; arrange over pasta mixture. Drizzle and serve with remaining sauce. Garnish with avocado and cilantro.