Directions:
- Cook pasta according to package directions; drain and set aside.
- Brush both sides of flank steak evenly with olive oil, and sprinkle with salt.
- Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut diagonally across the grain into thin strips.
- Heat 1/2 cup Dried Tomato-Basil Pesto in a large nonstick skillet over medium heat. Add beef strips, and cook, stirring often, 2 to 3 minutes. Add spinach, and cook, stirring often, 3 minutes or just until wilted. Add cooked pasta and remaining 1/2 cup Dried Tomato-Basil Pesto, and cook, stirring occasionally, 2 minutes or until thoroughly heated. Sprinkle with ground pepper and red pepper, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5879.32 Kcal (24616 kJ) | ||
| Calories from fat | 1881.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 209.08g | 322% | |
|---|---|---|---|
| Cholesterol | 7026.96mg | 2342% | |
| Sodium | 1523.99mg | 63% | |
| Potassium | 2794.99mg | 59% | |
| Total Carbs | 618.09g | 206% | |
| Sugars | 576.23g | 2305% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 182.71g | 365% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 16mg | 533% | |
| Iron | 29.5mg | 164% | |
| Calcium | 898.9mg | 90% | |
| Amount Per 100 g | |||
| Calories | 669.59 Kcal (2803 kJ) | ||
| Calories from fat | 214.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.81g | 322% | |
|---|---|---|---|
| Cholesterol | 800.3mg | 2342% | |
| Sodium | 173.57mg | 63% | |
| Potassium | 318.32mg | 59% | |
| Total Carbs | 70.39g | 206% | |
| Sugars | 65.63g | 2305% | |
| Dietary Fiber | 0.54g | 19% | |
| Protein | 20.81g | 365% | |
| Vitamin C | 4.3mg | 63% | |
| Vitamin A | 1.8mg | 533% | |
| Iron | 3.4mg | 164% | |
| Calcium | 102.4mg | 90% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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