Picnic Lunch to Go: Skirt Steak & Fettuccine

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The picnic is one of my favorite things that involve food. Basically anything where you can be mobile and still stuff your face is my favorite thing. When we were kids, my whole family would pack all of our cars with massive amounts of food, and we would go to family picnics in the park. Picnics were always a part of our childhood. We would all groan when our Grandmother would force us to stop on the side of the road for a picnic when we would take vacations. I wasn’t kidding, Iranians LOVE PICNICS!

Now the downside of picnics is, if you don’t have an Iranian grandmother to cook all sorts of delicious foods for you all the time, they can be a little boring (food wise). So I decided to liven up my latest picnic, with a simple and quick dish.

I did a simple seared steak and fettuccine with goat cheese. Making this whole thing takes less than half an hour. The end result is a simple, healthy, and most importantly a satisfying dish.

The steak is a skirt steak, which I love to use. It cooks quickly, so you don’t need to overcook it. I like to cut it in thin strips after I’ve cooked it.

I like to serve it in nice glass takeaway Tupperware. I use these for my lunches too, they are safe to reheat in the microwave or the oven.

Recipe

1 Skirt Steak

½ cup Goat Cheese

Fettuccine from La Pasta

1 Summer Squash

2 Tbsp. Olive Oil

1 Tbsp. Salt

1 Tbsp. Pepper

Cut the skirt steak into thirds. Toss the skirt steak with the olive oil, salt, and pepper. Heat 2 tbsp. of butter on a cast iron skillet (or frying pan). Cook the skirt steak for 5 minutes on each side. Set aside.

Put a pot of boiling water on the stove. Salt the water, I like to salt it enough so it tastes like sea water.

Put the pasta in there and cook for about 5 minutes. Once it’s cooked, strain and toss with olive oil.

Cut the summer squash and sauté it with some butter in a skillet.

Slice the steak into thin strips. Top your pasta with some crumbled goat cheese and plate with the squash in your containers.

Enjoy! (Don’t forget your utensils!)

Picnic Lunch to Go: Skirt Steak & Fettuccine
 
Prep time
Cook time
Total time
 
The steak is a skirt steak, which I love to use. It cooks quickly, so you don’t need to overcook it. I like to cut it in thin strips after I’ve cooked it.
Author:
Serves: 3
Ingredients
  • 1 Skirt Steak
  • ½ cup Goat Cheese
  • Fettuccine from La Pasta
  • 1 Summer Squash
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Salt
  • 1 Tbsp. Pepper
Instructions
  1. Cut the skirt steak into thirds. Toss the skirt steak with the olive oil, salt, and pepper. Heat 2 tbsp. of butter on a cast iron skillet (or frying pan). Cook the skirt steak for 5 minutes on each side. Set aside.
  2. Put a pot of boiling water on the stove. Salt the water, I like to salt it enough so it tastes like sea water.
  3. Put the pasta in there and cook for about 5 minutes. Once it’s cooked, strain and toss with olive oil.
  4. Cut the summer squash and sauté it with some butter in a skillet.
  5. Slice the steak into thin strips. Top your pasta with some crumbled goat cheese and plate with the squash in your containers.
  6. Enjoy! (Don’t forget your utensils!)

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