Page 54 - Food Network (January 2020)
P. 54
weeknight
cooking
SKIRT STEAK WITH PENNE WITH BUTTERNUT SQUASH
CHEESY MASHED POTATOES AND PANCETTA
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4 ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
1¼ pounds Yukon Gold potatoes, cut into chunks Kosher salt
Kosher salt 8 ounces penne
1 pound skirt steak, cut in half 1 small butternut squash (about 1 pound)
Freshly ground pepper 2 tablespoons extra-virgin olive oil
½ teaspoon seasoned salt 4 ounces pancetta, diced
1 tablespoon vegetable oil 3 cloves garlic, sliced
½ cup 2% milk ¼ teaspoon red pepper flakes
3 slices American cheese, torn into pieces 1 tablespoon chopped fresh marjoram
2 tablespoons unsalted butter ¼ cup grated parmesan cheese
2 scallions, thinly sliced (light and dark green parts separated)
1 cup frozen peas, thawed 1. Bring a large pot of salted water to a boil. Add the pasta and
Steak sauce, for serving cook as the label directs for al dente. Reserve 1 cup cooking water,
then drain.
1. Put the potatoes in a medium saucepan and add enough water 2. Meanwhile, peel the butternut squash and shred on the large
to cover; season with salt. Bring to a boil, then reduce the heat to holes of a box grater. Combine the olive oil and pancetta in a
a simmer and cook until the potatoes are tender, 12 to 15 minutes. large dutch oven over medium-high heat. Cook, stirring occasionally,
Reserve ½ cup cooking water, then drain the potatoes and return until lightly browned, 4 to 5 minutes. Add the garlic and red pepper
to the pan. flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in
2. Meanwhile, season the steak generously with pepper and the marjoram, then the shredded squash and ½ teaspoon salt. Cook,
the seasoned salt. Heat the vegetable oil in a large skillet over stirring, until the squash is just tender, 3 to 5 minutes.
medium-high heat. Add the steak and cook until well browned, 3. Add the pasta and ¾ cup of the cooking water to the dutch oven.
about 4 minutes per side for medium rare (reduce the heat if Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes,
necessary). Transfer the steak to a cutting board. adding the remaining cooking water as needed. Season with salt.
3. Combine the milk, cheese and butter in a small saucepan Divide among bowls and top with the parmesan.
over medium heat. Cook, stirring, until melted and smooth.
Per serving: Calories 430; Fat 16 g (Saturated 5 g); Cholesterol 25 mg;
Pour into the potatoes and mash, adding some of the reserved
Sodium 696 mg; Carbohydrate 57 g; Fiber 4 g; Sugars 5 g; Protein 15 g
cooking water as needed to loosen. Stir in the white and light
green parts of the scallions and season with salt and pepper.
Cover to keep warm.
4. Heat the peas as the label directs. Slice the steak and divide
among plates along with the mashed potatoes. Top the potatoes
with the peas and scallion greens. Serve with steak sauce.
Per serving: Calories 480; Fat 25 g (Saturated 11 g); Cholesterol 108 mg;
Sodium 710 mg; Carbohydrate 34 g; Fiber 4 g; Sugars 5 g; Protein 33 g
54 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
