Healthy: Balsamic-Basted Steaks, Bacon and Tomato Pasta

Monday, January 7th 2013. | Healthy

This Balsamic-Basted Steaks, Bacon and Tomato Pasta healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Balsamic-Basted Steaks, Bacon and Tomato Pasta on food healthy recipe blog.
Hi everyone!

Tomorrow we are having Balsamic-Basted Steaks for dinner.  We do still grill in the winter but when it’s really cold I just use my grill pan.  It’s a nifty pan you set on the burners and it works like a grill.  On the side we’ll have Bacon and Tomato Pasta.

d5ef9  grilled veg steaks 300 Healthy: Balsamic Basted Steaks, Bacon and Tomato Pasta

Balsamic-Basted Steaks
Amy – amylz
24/7 Moms Yield: Serves 4

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons coarse mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
6 to 8 long, fresh rosemary sprigs
optional Kitchen twine or string
4 (6-ounce) filet mignon steaks, 1 inch thick
4 small red onions, halved
4 plum tomatoes, halved
Cooking oil spray

Mix together the oil, vinegar, mustard, salt, and pepper in a large, shallow dish. If desired, wrap a rosemary sprig around edge of steak and tie ends securely with kitchen string. Repeat with other steaks. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes or overnight. Lightly coat clean grids of grill with cooking oil spray. Heat the grill to medium-high heat. Lightly brush onion and tomato halves with oil. Place onions on grill, cut side down, and grill 10 minutes with the lid down. Turn and cook 5 minutes more; transfer to a plate and keep warm. Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and place tomatoes, cut side down, on grill. Cook steak and tomatoes, with lid down, 4 minutes. Transfer steak to plates along with the onions and tomatoes.

c12b8  GI0311 Bacon Tomato Pasta med Healthy: Balsamic Basted Steaks, Bacon and Tomato Pasta

Bacon and Tomato Pasta
Amy (amylz)
Recipe courtesy Guy Fieri

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente. In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
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