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Seared Steak with Avocados over Tallarín Verde

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  • Prep 15 min
  • Total 45 min
  • Ingredients 22
  • Servings 4
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Every winter I stare at my little basil plant, and pine away for the the warm months when it will grow its fragrant and beautiful leaves. Well, spring is officially here, and my basil plant is thriving! I’m already dreaming of making my husband his very favorite Caprese salads with tomato, mozzarella and basil. But this Father’s Day, I think I will make him something a little different – a little surprise for the hubby. I have planned a special dish using his three favorite ingredients, and I know he’s going to LOVE it. Yes, this year I am going to make him yummy seasoned steaks, with classic Tallarín Verde (a Peruvian pasta with pesto sauce) and a fresh avocado salad – just the perfect combination for a dinner worthy of Daddy.
by Qué Rica Vida Comunidad
Updated Sep 24, 2015
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Ingredients

For the steak

  • 1 lb of beef steak, thinly cut
  • 1 teaspoon of mustard
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of garlic, minced
  • Salt and Pepper to taste

For the Tallarín Verde

  • 1 lb spaghetti or similar pasta
  • 2 cups basil
  • 2 cups fresh spinach
  • 4 oz of cream cheese
  • 4 oz of mozzarella cheese
  • 1/2 cup of milk
  • 1/2 cup of olive oil
  • Salt and Pepper to taste

For the Avocado Salad

  • 1 small onion, finely chopped
  • 1 cup of warm water
  • 1 teaspoon of salt
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 2 tablespoons of lemon juice
  • 3 tablespoons of parsley
  • Salt and Pepper to taste

Directions

  • 1
    Cooking the Steaks: In a deep bowl, season the meat with the seasonings listed for it. Allow the meat to rest 15 minutes. In the meantime, start heating a good frying pan or skillet over a medium flame. Add the meat and cover the pan, allowing meat to cook 15 minutes or until it is completely cooked.
  • 2
    Tallarín Verde: Cook the pasta according to the instructions on the package in which it came. While it is cooking, blend together the basil, cream cheese, mozzarella, milk, olive oil, salt and pepper until it is well mixed. When the spaghetti is ready, shut the flame and pour it into a colander to allow it to drain. Then place it back into the pot in which it was cooked. Add the pesto you prepared and combine it all well. Remember to make sure the flame is off.
  • 3
    Avocado Salad: Place the minced onion into a bowl and add the water and salt. Allow it to sit for 5 minutes, and then pour it into a small strainer. Make sure all the water and salt are removed, and then rinse the onion with fresh water. Place it back into the bowl, and add the avocado, lemon juice, parsley, salt and pepper. Mix it well.
  • 4
    To Serve: Place the steaks over the pasta, and sprinkle some grated Parmesan cheese on it to taste. You will love the combination of flavors!

Expert Tips

  • tip 1
    You can also decorate with parsley or basil leaves, and slices of tomato.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Every winter I stare at my little basil plant, and pine away for the the warm months when it will grow its fragrant and beautiful leaves. Well, spring is officially here, and my basil plant is thriving! I’m already dreaming of making my husband his very favorite Caprese salads with tomato, mozzarella and basil. But this Father’s Day, I think I will make him something a little different – a little surprise for the hubby. I have planned a special dish using his three favorite ingredients, and I know he’s going to LOVE it. Yes, this year I am going to make him yummy seasoned steaks, with classic Tallarín Verde (a Peruvian pasta with pesto sauce) and a fresh avocado salad – just the perfect combination for a dinner worthy of Daddy.
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