Spicy Chipotle Flank Steak Pasta Bowls
Get ready to spice up your meal prep with these zesty Chipotle Flank Steak Pasta Bowls! Featuring tender flank steak marinated in a smoky chipotle sauce and tossed with al dente pasta, this dish is a protein-packed delight that will keep your taste buds dancing all week long. Whip up this easy, flavor-packed recipe and enjoy a satisfying bowl of goodness every day!
Prep
15
min
Cook
240
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- 8 garlic cloves
- 1 shallot halved
🥩Meat & Seafood(1)
- 4lbs flank steak cubed (1.81 kg)
🥛Dairy & Eggs(2)
- 300g nonfat Greek yogurt (10.6 oz)
- 240ml fat free milk (8.11 fl oz)
🫙Pantry Staples(6)
- 2 tbsp cornstarch (30 ml)
- 3 tbsp cornstarch with 3 tbsp cold water (45 ml)
- 60g raw honey (2.12 oz)
- drizzle of olive oiloptional
- 2 boxes Barilla Protein+ penne
- 28oz fire roasted tomatoes (794 g)
🧂Spices & Seasonings(4)
- 2 tsp black pepper (10 ml)
- 2 tsp onion powder (10 ml)
- 1.5 tbsp salt (22.5 ml)
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(2)
- 2 tsp low sodium soy sauce (10 ml)
- 1 tsp Worcestershire sauce (5 ml)
📦Other(4)
- 12 burrata ballsoptional
- 5 chipotle peppers in adobo sauce
- fresh chives for garnishoptional
- 60g Parmigiano Reggiano freshly grated (2.12 oz)
👨🍳 Instructions
- 1
Roast garlic cloves and shallot wrapped in foil at 400°F for 35-40 minutes.
- 2
In a blender, combine fire roasted tomatoes, chipotle peppers, Worcestershire sauce, soy sauce, honey, roasted garlic, and shallot. Blend on high for 1 minute and 30 seconds.
- 3
Add the blended sauce to the crock pot with cornstarch and mix well. Cook on high for 4 hours.
- 4
Cook the protein pasta according to package instructions.
- 5
Once the steak is done, add Greek yogurt, Parmigiano Reggiano, and fat-free milk to the crock pot and mix.
- 6
If the sauce is too thin, mix cornstarch with cold water and stir it in. Cook on high for 30 more minutes with the lid off.
- 7
Add the cooked pasta to the sauce and mix well.
- 8
Divide evenly into 12 containers and top with chives and optional burrata.
💡 Pro Tips
- ✓Wrap garlic and shallot in foil with a drizzle of oil before roasting at 400°F for 35-40 minutes; the enclosed steam softens cell walls so sugars caramelize rather than burn, converting sharp allicin compounds into sweet, mellow notes.technique400°F for 35-40 minutes
- ✓Blend the fire roasted tomatoes and chipotle mixture for a full 90 seconds on high to fully rupture cell walls and emulsify the peppers' oils into the liquid, preventing a grainy, separated sauce once it hits the slow cooker.technique90 seconds
- ✓Temper the Greek yogurt by stirring in a ladle of hot sauce from the crock pot before folding it into the full batch; this raises its temperature gradually so casein proteins don't seize and curdle from sudden heat shock.technique
- ✓When thickening with a cornstarch slurry, always mix it with cold water first at roughly a 1:1 ratio before adding to the hot sauce, since starch granules dropped directly into heat will clump and gelatinize unevenly on the outside while staying raw inside.ingredient1:1 cornstarch to cold water
- ✓Cook pasta only to al dente (about 1-2 minutes under package timing) before folding it into the sauce, since it will continue absorbing liquid and softening as it sits in the hot crock pot mixture and later reheats across 12 meal-prep containers.timing1-2 minutes under package time
Share this recipe
Prep
15
min
Cook
240
min
Serves
12
people
Level
intermediate
Share this recipe
Spicy Chipotle Flank Steak Pasta Bowls
Get ready to spice up your meal prep with these zesty Chipotle Flank Steak Pasta Bowls! Featuring tender flank steak marinated in a smoky chipotle sauce and tossed with al dente pasta, this dish is a protein-packed delight that will keep your taste buds dancing all week long. Whip up this easy, flavor-packed recipe and enjoy a satisfying bowl of goodness every day!
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- 8 garlic cloves
- 1 shallot halved
🥩Meat & Seafood(1)
- 4lbs flank steak cubed (1.81 kg)
🥛Dairy & Eggs(2)
- 300g nonfat Greek yogurt (10.6 oz)
- 240ml fat free milk (8.11 fl oz)
🫙Pantry Staples(6)
- 2 tbsp cornstarch (30 ml)
- 3 tbsp cornstarch with 3 tbsp cold water (45 ml)
- 60g raw honey (2.12 oz)
- drizzle of olive oiloptional
- 2 boxes Barilla Protein+ penne
- 28oz fire roasted tomatoes (794 g)
🧂Spices & Seasonings(4)
- 2 tsp black pepper (10 ml)
- 2 tsp onion powder (10 ml)
- 1.5 tbsp salt (22.5 ml)
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(2)
- 2 tsp low sodium soy sauce (10 ml)
- 1 tsp Worcestershire sauce (5 ml)
📦Other(4)
- 12 burrata ballsoptional
- 5 chipotle peppers in adobo sauce
- fresh chives for garnishoptional
- 60g Parmigiano Reggiano freshly grated (2.12 oz)
👨🍳 Instructions
- 1
Roast garlic cloves and shallot wrapped in foil at 400°F for 35-40 minutes.
- 2
In a blender, combine fire roasted tomatoes, chipotle peppers, Worcestershire sauce, soy sauce, honey, roasted garlic, and shallot. Blend on high for 1 minute and 30 seconds.
- 3
Add the blended sauce to the crock pot with cornstarch and mix well. Cook on high for 4 hours.
- 4
Cook the protein pasta according to package instructions.
- 5
Once the steak is done, add Greek yogurt, Parmigiano Reggiano, and fat-free milk to the crock pot and mix.
- 6
If the sauce is too thin, mix cornstarch with cold water and stir it in. Cook on high for 30 more minutes with the lid off.
- 7
Add the cooked pasta to the sauce and mix well.
- 8
Divide evenly into 12 containers and top with chives and optional burrata.
💡 Pro Tips
- ✓Wrap garlic and shallot in foil with a drizzle of oil before roasting at 400°F for 35-40 minutes; the enclosed steam softens cell walls so sugars caramelize rather than burn, converting sharp allicin compounds into sweet, mellow notes.technique400°F for 35-40 minutes
- ✓Blend the fire roasted tomatoes and chipotle mixture for a full 90 seconds on high to fully rupture cell walls and emulsify the peppers' oils into the liquid, preventing a grainy, separated sauce once it hits the slow cooker.technique90 seconds
- ✓Temper the Greek yogurt by stirring in a ladle of hot sauce from the crock pot before folding it into the full batch; this raises its temperature gradually so casein proteins don't seize and curdle from sudden heat shock.technique
- ✓When thickening with a cornstarch slurry, always mix it with cold water first at roughly a 1:1 ratio before adding to the hot sauce, since starch granules dropped directly into heat will clump and gelatinize unevenly on the outside while staying raw inside.ingredient1:1 cornstarch to cold water
- ✓Cook pasta only to al dente (about 1-2 minutes under package timing) before folding it into the sauce, since it will continue absorbing liquid and softening as it sits in the hot crock pot mixture and later reheats across 12 meal-prep containers.timing1-2 minutes under package time