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Monster Meat and Snakes' Tongues

Makes: 8  to 10  servings Prep 15 mins Start to Finish 1 hr 15 mins
Monster Meat and Snakes' Tongues


  • 1 14 1/2ounce can crushed tomatoes
  • 1 14 1/2ounce can chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons  red wine vinegar
  • 1 teaspoon  red pepper flakes
  • 2 skirt steaks (1-1/2 lbs total)
  • 2 teaspoons  kosher salt
  • 1 1 pound package fettuccine
  • 3/4 cup  purchased pesto


1. For marinade, in a large, shallow glass dish, combine tomatoes, garlic, vinegar and pepper flakes. Rinse steaks and pat dry; add to marinade, turning to coat all sides. Cover and marinate at room temperature 30 minutes (or refrigerate up to 5 hours).

2. Heat broiler and place rack 4 inches from heat. Cover a rimmed baking sheet or broiler pan with foil. Transfer steak and marinade to baking sheet and sprinkle with 1 tsp. salt. Broil, turning once, until an instant-read thermometer inserted in center registers 145 degrees F for medium, 10 to 14 minutes. Remove from broiler and let stand 5 minutes before cutting into 1/2-inch-thick slices; reserve cooked marinade.

3. Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl. Toss with pesto and remaining 1 tsp. salt.

4. Transfer steak to a platter; top with half the cooked sauce. Serve with pasta and remaining sauce. Makes 8 to 10 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)565,
  • Fat, total(g)22,
  • chol.(mg)93,
  • sat. fat(g)7,
  • carb.(g)47,
  • fiber(g)4,
  • pro.(g)42,
  • sodium(mg)871,
  • Percent Daily Values are based on a 2,000 calorie diet