Sun-Dried Tomato Rigatoni & 2x Bavette Steak
with Blistered Heirloom Tomatoes & Mixed Greens Salad
- Wheat
- Milk
- Eggs
This quick and easy pasta dish delivers upscale, restaurant-quality flavor in just 20 minutes. Tender seared flank steak and rigatoni are tossed in a creamy sun-dried tomato marinara sauce, then topped with blistered heirloom grape tomatoes. The sauce is enriched with cream cheese for a rich, velvety finish, and the pasta is showered with freshly grated Parmesan cheese. A mixed greens salad with creamy balsamic dressing rounds out this elegant meal.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
2 unit
Croutons
(Contains: Wheat, Milk)
20 ounce
Bavette Steak
1 ounce
Sun-Dried Tomato Paste
4 ounce
Heirloom Grape Tomatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Mixed Greens
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Pat steak* dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook, stirring occasionally, until browned and cooked to desired doneness, 3-5 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 12-14 minutes. Drain.
Drain and set aside.
While pasta cooks, heat a large drizzle of olive oil in pan used for steak over medium-high heat. Add grape tomatoes. Cook, stirring occasionally, until blistered, 2-3 minutes.
Turn off heat; transfer to a second plate.
Reduce heat to medium and add 1/2 cup water (1 cup water for 4), cream sauce base, marinara, stock concentrate, cream cheese and garlic powder. Cook until slightly thickened, stirring frequently, 1-2 minutes.
Stir in cooked pasta, sun-dried tomato paste and steak. Remove from heat.
In same pan over medium heat, combine cream sauce base, marinara, stock concentrate, cream cheese, garlic powder, and ½ cup water (1 cup for 4 servings). Cook, stirring frequently, until slightly thickened, 1-2 minutes.
Stir in drained rigatoni, sun-dried tomato paste, and steak until combined and evenly coated.
Remove from heat.
In a large bowl, combine mixed greens, croutons, and dressing. Toss until evenly coated. Season with salt and pepper.
Divide pasta and salad between separate shallow bowls.
Top pasta with blistered tomatoes. Grate Parmesan over pasta and salad. Serve.
