Chili Diablo Steak and Pasta

 

2

slices bacon, cut into 1/2-inch pieces

1

medium onion, chopped (1/2 cup)

1

small green bell pepper, chopped (1/2 cup)

1

chipotle chili in adobo sauce, from 7-oz can, seeded and chopped

1

teaspoon adobo sauce from can of chipotle chilies

3/4

cup chili sauce

3/4

cup Progresso® beef flavored broth (from 32-oz carton)

1

can (15 oz) Progresso® black beans, drained, rinsed

6

cups uncooked mafalda (mini-lasagna noodle) pasta (12 oz)

1

beef boneless top sirloin steak, about 1 inch thick (1 1/2 lb)

1/2

teaspoon garlic pepper

1/2

teaspoon salt

1/4

teaspoon chili powder

1

avocado, peeled, pitted and sliced

2

tablespoons fresh cilantro leaves, if desired

• 1 Cook bacon in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chipotle chili and adobo sauce. Cook and stir 1 minute. Stir in chili sauce and broth. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in beans; heat through.
• 2 Cook and drain pasta as directed on package.
• 3 While pasta is cooking, heat coals or gas grill for direct heat. Sprinkle beef with garlic pepper, salt and chili powder. Grill beef 4 to 6 inches from medium heat 8 to 12 minutes for medium doneness, turning once.
• 4 To serve, toss pasta with about 1 cup sauce. Cut beef across grain into thin slices; arrange over pasta mixture. Drizzle and serve with remaining sauce. Garnish with avocado and cilantro.