Ingredients Cento Ground Black Pepper, to taste Cento Fine Sicilian Sea Salt, to taste ¼ cup Fresh Parsley, chopped Lemon Zest ½ Lemon Juice, optional 2 cans Cento Tuna Fish in Olive Oil (5 oz), including oil in can 1 tsp Bellino Minced Garlic 4 tbsp Cento Imported Extra Virgin Olive Oil 1 pkg Anna Paccheri (1 lb)
Directions Cook paccheri for 13 minutes. In a large saucepan, heat olive oil over medium heat. Sauté garlic to a light golden brown. Add tuna to saucepan and cook for 3-4 minutes. Toss with paccheri. Plate pasta, zest lemon over dish. Squeeze lemon juice over pasta, if desired. Sprinkle parsley, salt and pepper to taste. Serves 4.
1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
1 pound asparagus, trimmed
1 teaspoon olive oil
3 tablespoons shredded Parmesan cheese
Hot cooked orzo (optional)
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh thyme
2 large cloves garlic, minced
2 teaspoons steak seasoning blend
1 teaspoon crushed red pepper
Combine Marinade ingredients in medium bowl. Place beef Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally.
Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.