Grilled Beef and Calico Pasta

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.