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Cook'n with Betty Crocker 
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Raita Pasta with Spicy Steak |
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Serves: 4 Print this RecipeThis Indian-influenced dish takes raita--the typical yogurt-chopped vegetable accompaniment--and adds a pasta twist. Spicy Rub (see recipe) 1/2 pound beef flank steaks 1 1/2 cups uncooked gemelli (twists) pasta (6 ounces) 1 cup plain yogurt 1/2 large tomato, seeded and diced (1/2 cup) 1/2 medium cucumber, seeded and diced (1/2 cup) 1/4 cup chopped fresh cilantro or parsley 1/4 teaspoon salt Spicy Rub: 1 1/2 teaspoons olive oil or vegetable oil 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1/8 teaspoon chili powder 1 clove garlic, finely chopped Mis all ingredients Prepare Spicy Rub; rub mixture on both sides of beef. Cover and refrigerate 1 hour. Cook and drain pasta as directed on package. Mix yogurt, tomato, cucumber, cilantro and salt in large bowl; toss with pasta. Set oven control to broil. Grease broiler pan rack. Place beef on rack in broiler pan. Broil with top about 3 inches from heat about 5 minutes or until brown. Turn beef; broil 4 to 6 minutes longer for medium doneness or until desired doneness. Cut beef diagonally into very thin slices. Serve with pasta mixture. Grilling Directions: Heat coals or gas grill. Grill rubbed beef uncovered 4 to 5 inches from medium heat 6 to 8 minutes on each side for medium doneness, turning occasionally, or until desired doneness. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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