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Pork Steak with Fettuccini and Mixed Vegetables 2013-08-06 https://www.metro.ca/userfiles/image/recipes/fettucini-steak-porc-legumes-grilles-6841.jpg PT30M PT30M PT1H00M

Preheat oven to 170°C (325°F).In a large bowl, mix vegetables with garlic, basil, 15 ml (1 tbsp.) of oil, juice and lemon zest. Place in an ovenproof dish and roast for about 15 to 20 minutes.In an ovenproof pan, heat some of the olive oil on medium-high heat. Sear the steaks for 2 minutes on each side. Continue cooking in the oven for 12 to 14 minutes for rosy perfection.In the meantime, cook pasta according to the instructions on the package. Set aside about 250 ml (1 cup) of pasta water and strain pasta. Place pasta in pan and cover with remaining olive oil.Cut vegetables into thin strips and mix with pasta. Add cooking juices from the roasted vegetables and a bit of pasta water if needed. Incorporate Parmesan and stir until it melts, creating a sauce with the cooking juice.Season and serve garnished with the thinly sliced hot bavette and sun-dried tomatoes.On the stovetopIn a pan, heat a bit of olive oil at medium heat. Cook the steak for 10 minutes on one side then flip it over and continue cooking for 8 more minutes. The vegetables can be cut into strips and pan-fried.On the BarbecuePreheat the barbecue on medium heat. Cook steak for 7 to 8 minutes on each side for rosy perfection. Turn the pork over once half way through cooking time.Grill the vegetables on the barbecue while the steak is cooking.

4 Féd. des producteurs de porcs du Québec

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1 zucchini, sliced 1 bundle of asparagus, cut into 5 cm (2 inch) sections 1 red pepper, cut into 4 1 yellow pepper, cut into 4 1 onion, sliced into rings 2 cloves of garlic, chopped 1/4 cup (60 mL) olive oil 4 Tbsp. (60 mL) fresh basil 1 lemon, juice and zest 3/4 lb (350 g) fettuccini 1 1/3 lb (600 g) pork steak 2/3 cup (170 mL) freshly grated Parmesan 2 Tbsp. (30 mL) sun-dried Tomato, thinly sliced, in oil

Pork Steak with Fettuccini and Mixed Vegetables

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Gluten-free
Lactose-free

servings

0:30

Preparation

0:30

COOKING

1:00

TOTAL TIME

Imprimer ma sélection

Ingredients

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1

zucchini, sliced

1

bundle of asparagus, cut into 5 cm (2 inch) sections

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1

red pepper, cut into 4

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yellow pepper, cut into 4

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onion, sliced into rings

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2

cloves of garlic, chopped

1/4 cup
(60 mL)
olive oil

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500 ml SELECTED VARIETIES

4 Tbsp.
(60 mL)
fresh basil

1

lemon, juice and zest

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1 1/3 lb
(600 g)
pork steak

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2/3 cup
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freshly grated Parmesan

2 Tbsp.
(30 mL)
sun-dried Tomato, thinly sliced, in oil

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ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

GRAPE TOMATOES OR TOMATO MEDLEY 283 g OR CUBED BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP SQUASH 400 g

$3.99 ea.

PRODUCT OF ONTARIO OR MEXICO

ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat oven to 170°C (325°F).

In a large bowl, mix vegetables with garlic, basil, 15 ml (1 tbsp.) of oil, juice and lemon zest. Place in an ovenproof dish and roast for about 15 to 20 minutes.

In an ovenproof pan, heat some of the olive oil on medium-high heat. Sear the steaks for 2 minutes on each side. Continue cooking in the oven for 12 to 14 minutes for rosy perfection.

In the meantime, cook pasta according to the instructions on the package. Set aside about 250 ml (1 cup) of pasta water and strain pasta. Place pasta in pan and cover with remaining olive oil.

Cut vegetables into thin strips and mix with pasta. Add cooking juices from the roasted vegetables and a bit of pasta water if needed. Incorporate Parmesan and stir until it melts, creating a sauce with the cooking juice.

Season and serve garnished with the thinly sliced hot bavette and sun-dried tomatoes.

On the stovetop

In a pan, heat a bit of olive oil at medium heat. Cook the steak for 10 minutes on one side then flip it over and continue cooking for 8 more minutes. The vegetables can be cut into strips and pan-fried.

On the Barbecue

Preheat the barbecue on medium heat. Cook steak for 7 to 8 minutes on each side for rosy perfection. Turn the pork over once half way through cooking time.

Grill the vegetables on the barbecue while the steak is cooking.

Source : Féd. des producteurs de porcs du Québec

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