GRILLED BEEF AND CALICO PASTA

Grilled Beef and Calico Pasta image

Add something flavorful to your family's dinner! Serve grilled beef and bean mixture over your pasta - a hearty meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 6

Number Of Ingredients 13

Ingredients

1/2-pound beef flank steak
1 1/2 cups Italian dressing
1 jalapeño chili, seeded
2 cloves garlic
1 can (15 to 16 ounces) kidney beans, drained
1/2 teaspoon paprika
1/4 teaspoon chili powder
Dash of red pepper sauce
8 ounces uncooked linguine
1/2 cup canned black beans, rinsed and drained
1/2 cup whole kernel corn, drained
3 tablespoons chopped fresh cilantro or parsley
Additional chopped fresh cilantro

Steps:

Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in shallow glass or plastic dish. Pour 1 cup of the dressing over beef. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
Heat coals or gas grill. Place chili and garlic in blender or food processor. Cover and blend on medium speed until finely chopped. Add kidney beans, remaining 1/2 cup dressing, paprika, chili powder and pepper sauce. Cover and blend until almost smooth; set aside. Cook and drain linguine as directed on package.
Remove beef from marinade; reserve marinade. Grill beef uncovered 4 to 5 inches from medium heat 6 to 8 minutes for medium or until desired doneness, turning and brushing with marinade once. Discard any remaining marinade.
Cut beef diagonally across grain into thin slices. Mix black beans, corn and cilantro. Top linguine with kidney bean mixture, black bean mixture and beef. Sprinkle with additional cilantro.

Nutrition Facts : Calories 515, Carbohydrate 60 g, Cholesterol 30 mg, Fat 2, Fiber 7 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg