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Pork Flank Steak Fettuccine with Grilled Vegetables

30 minutes Cook time 30 minutes Prep time 4 to 6 servings



In The Oven

  1. Preheat the oven to 170 °C (325 °F).
  2. In a large bowl, mix vegetables with garlic, basil, 15 mL (1 tbsp) oil, lemon juice and zest. Spread on baking sheet and roast for 15 to 20 minutes.
  3. In an oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Sear flank steaks on each side for 2 minutes. Move skillet to the oven and bake for 12 to 14 minutes until medium rare.
  4. Meanwhile, cook pasta according to package directions. Drain pasta and set aside 250 mL (1 cup) of cooking water. Return pasta to the pot and mix in remaining olive oil.
  5. Cut vegetables into thin strips and mix into pasta. Add some of the vegetable cooking juices and pasta cooking water if necessary. Stir in Parmesan to create a sauce with the cooking juices.
  6. Season to taste. Serve topped with hot, thinly sliced flank steak and sun-dried tomatoes.

On the stove

  1. In a skillet, heat a drizzle of olive oil over medium heat. Cook flank steak for 10 minutes on one side. Flip and continue cooking for another 8 minutes until medium rare. Vegetables can be sliced into thin strips and sautéed.

On the BBQ

  1. Preheat barbecue to medium. Cook flank steak for 7 to 8 minutes on each side until medium rare. Flip pork once halfway through cooking. Grill vegetables while the flank steak is cooking.

Nutritional value (per serving)

  • 626 calories
  • 41 g of protein
  • 21 g of fat
  • 68 g of carbohydrates
  • 6 g of fibre
  • 7 g of sugar
  • 767 mg of sodium
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