Add ¼ cup (50 mL) oil, vinegar, and 1/8 tsp (0.5 mL) each salt and pepper to processor; process until well blended, scraping down sides as necessary.
Using the fettuccini blade on the Veggie Spiralizer, spiralize the rutabaga; set aside.
Season steak with remaining salt, pepper and remaining garlic pressed with Garlic Press. Heat Executive Nonstick Square Grill Pan and Grill Press over medium heat for 5 minutes. Grill steak 10-15 minutes or until reaches 140°F (63°C) for medium-rare doneness or 155°F (68°C) for medium doneness, turning once. Remove steak to cutting board; tent with aluminum foil and let stand 5 minutes.
Add water to Skillet; cover. Reduce heat to medium-low, cook 6-8 minutes or until noodles are crisp-tender. Add sauce to noodles; toss to coat.
Slice steak diagonally across the grain into thin slices.
To serve, place noodles on serving platter; arrange steak over noodles. Top with pepper flakes, if desired.
servings of 1 3/4 cups/425 mL noodles; about 4 oz/125 g meat
Nutrients per serving:
Calories 400, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 22 g, Fiber 6 g, Protein 27 g
Rutabaga prep tips:
Large rutabagas can be difficult to slice through. For easier prepping, first use the Serrated Peeler to remove the waxy skin and cut ends off to create a flat base. Next, microwave the rutabaga for 2 minutes on HIGH, flipping halfway through cooking. Using a large chef’s knife, slice the rutabaga in half and then into quarters.
Flank steak tips:
Temperature of flank steak will rise 5°F (-15°C) upon standing. When slicing the steak, cut across these fibers (called the grain) to get tender pieces of meat.
Chimichurri sauce tips:
Chimichurri sauce is a green Argentinean sauce typically used on grilled meats. If desired, you can substitute 2 tbsp (30 mL) vegetable or chicken broth for 2 tbsp (30 mL) of the olive oil. This will reduce calories and fat by approximately 50%.