Macaroni with Beef
- 1 stick unsalted butter, softened
- 2 tablespoons minced shallot
- 1/3 cup packed finely chopped fresh flat-leaf parsley
- 1/3 cup packed finely chopped fresh cilantro
- 3 tablespoons red-wine vinegar
- Coarse salt and freshly ground pepper
- 1 pound thick asparagus, trimmed
- 2 teaspoons extra-virgin olive oil
- 1 pound flank steak, room temperature
- Step 1
Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.
- Step 2
Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.
- Step 3
Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.
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