Grilled Steak Over Chilled Beet Pasta

Recipe courtesy of Raised Southern

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  • 4 beef tenderloin filets
  • 1 tsp pepper
  • 2 tsp of salt, separated
  • 2 tbsp extra virgin olive oil, separated
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 1 lb. spaghetti noodle, par cooked
  • 2 cups of beet juice
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp Thai chili sauce
  • 1 tsp of sugar
  • 4 zucchinis, diced
  • 4 carrots, grated
  • 1 onion, chopped
  • ¼ cup peanut sauce
  • 3 limes, halved
  • ¼ cup chopped roasted peanuts
  • 3 springs parsley



Set the EGG for direct cooking without a convEGGtor with the EGGspander convEGGtor Basket and wok at 400°F/204°C.

Add the 1 tbsp olive oil, garlic, and ginger to the wok and cook until browned. Add the beet juice, toasted sesame oil, soy sauce, rice wine vinegar, Thai chili sauce, sugar, and 1 tsp salt to the wok and cook on low to reduce by one-third. Lastly, add the par-cooked spaghetti into the reduced beet sauce mixture. Stir until red color absorbs into noodles, and noodles are cooked to al dente stage. Remove the noodles from the wok and store them in the refrigerator until cold.

Add 1 tbsp olive oil to the wok and once it is hot, add zucchinis, carrots, and onion. Once the vegetables are cooked, add peanut sauce and combine. Remove the vegetables from the wok and refrigerate them. Remove the wok from the EGG.

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C.

Season the steak with 1 tsp of salt and pepper. Place the steak on the EGG and grill until the internal temperature reaches 130°F to 140°F for medium-rare. ​Grill longer for a medium temperature. Remove from the EGG and let the steak rest for at least 15 minutes, then slice into strips.

Assemble the dish by layering red pasta, then scatter peanut sauced veggies, then top with steak. Squeeze lime over the top of the dish and garnish with peanuts and parsley. Enjoy!

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