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Spiced Steak with Roasted Pepper Linguine

A medley of peppers provides a nutritious and appealing fall hue to this zesty steak and pasta dish.
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Prep time
icon-clock-130 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-14 to 6
Spiced Steak with Roasted Pepper Linguine
Catelli Whole Grains Linguine

Ingredients

  • 1 pkg (375 g) Catelli Whole Wheat Spaghetti
  • 2 large navel oranges, divided
  • 1/4 cup (50 mL) oil-packed, sun-dried tomatoes
  • 4 cloves garlic
  • 1 tbsp (15 mL) each brown sugar and Louisiana-style hot sauce
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) smoked or sweet paprika
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 each large red, orange and yellow pepper, halved and seeded
  • 12 oz (375 g) lean sirloin steak (about 1-inch/2.5 cm thick), trimmed
  • 3 cups (750 mL) roughly chopped arugula leaves (or baby arugula)

Cooking Steps

Step 1

Finely grate enough zest from an orange to measure 1 tbsp (15 mL). Juice oranges. Measure out 1/2 cup (125 mL) juice for marinade; reserve remaining for later. Pulse orange juice and zest with sun-dried tomatoes, garlic, brown sugar, hot sauce, cumin, paprika, salt and pepper in a blender until smooth.

Step 2

Coat steak with 1/4 cup (50 mL) marinade; let stand at room temperature for 15 minutes. Preheat broiler to high; place oven rack in highest position.

Step 3

Arrange peppers, cut-side-down, on baking sheet; broil, rotating sheet once, for 10 minutes or until skins are charred. Transfer to a bowl; let stand, covered, for 10 minutes. Peel and slice thinly.

Step 4

Transfer steaks to a rack on a foil-lined baking sheet. Broil for 4 to 6 minutes per side or until of preferred doneness. Rest for 5 minutes; slice thinly.

Step 5

Meanwhile, cook spaghetti according to package directions. Reserve 1 cup (250 mL) pasta water before draining. Toss hot spaghetti with steak, peppers, arugula, remaining marinade and reserved orange juice. Toss in reserved pasta water as needed for preferred consistency.