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Monster Meat and Snakes' Tongues

Makes: 8 to 10 servings Prep 15 mins Start to Finish 1 hr 15 mins

Ingredients

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

Directions

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