Red Pepper Pesto, Sirloin and Pasta
rec.food.recipes/Dancer (2000)
Makes 4 servings

1 1/2 pound well-trimmed boneless beef top sirloin steak, cut 1 inch thick
10 ounces uncooked angel hair or linguine pasta
1/2 cup (4 ounces) diced, drained, jarred roasted red peppers
1 tablespoon grated Parmesan cheese
Basil leaves

Roasted Red Pepper Pesto:
3/4 cup (8 ounces) drained, jarred roasted red peppers
3/4 cup (3 ounces) chopped walnuts
1/3 cup (1/2 ounce) lightly packed fresh basil leaves
3 tablespoons grated Parmesan cheese
4 cloves garlic
1/2 cup olive oil
Salt and pepper

Place all pesto ingredients except oil, salt and pepper in food processor, fitted with steel blade, or blender container. Cover; process until smooth. With motor running, slowly add oil through opening in cover. Season with salt and pepper, as desired.

Place beef steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. Approx. 5 minutes before steak is done, brush each side with 1 tablespoon pesto.

Meanwhile cook pasta according to package directions; drain.

Carve steak crosswise and diagonally into thin slices. Combine pasta with remaining pesto; toss. Place pasta on platter; arrange beef around pasta.

Sprinkle diced red peppers and 1 tablespoon Parmesan cheese over beef and pasta. Garnish with basil leaves, as desired. Serve immediately.

Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once; approx. 5 minutes before steak is done, brush each side with 1 tablespoon pesto.