Apparently meat is tough to photograph! I almost didn’t post this recipe, just because I felt so frustrated with how ugly the meat looked.
Clearly, I persevered, because frankly, this recipe is a must-make and I had to share it with you all, despite the meatography.
If any photographers out there reading this have some tips, feel free to leave them in the comments – constructive criticism is always welcomed here!
I could’ve taken off the meat and just photographed the pasta, but this steak and kohlrabi noodle combo was spot-on. There was no turning back. Aside from the meat, there are sauteed kohlrabi noodles, savory squash blossoms and bursted cherry tomatoes. What more do you need, right?
I probably committed a cardinal sin by sautéing my squash blossoms (instead of stuffing them with cheese and frying them.) However, I love their shriveled up texture and savory flavor – they add pretty color to this dish and this method is a simple way to use those squash blossoms, instead of tossing them out.
Also… let’s talk about squash blossoms for a second. These gorgeous flowers might be reason 891 why I love summer squash – they’re like art! The prep for the squash blossoms are easy – just slice off the bottom (where the blossom joins together) and let the bud inside fall out.
When you cook them with the kohlrabi, they’ll definitely get mushy, but that just means that you get a beautiful taste of many flavors absorbed in one small blossom-y bite.
The bursted tomatoes coat the kohlrabi noodles and flavor the dish, along with the olive oil and garlic. This recipe was one of those “what do I have left in my fridge from this week’s trip to the farmer’s market” type of dish and I couldn’t have been happier with the outcome. The grated parmigiano-reggiano seals the deal, as it melts warmly into the noodles and adds a sweet saltiness that gives the kohlrabi noodles an extra flavor.
Skip the cheese and top this with some grilled salmon instead of steak, or even have it as a vegetarian side dish. If you haven’t tried kohlrabi noodles yet, make it happen with this recipe!
Have you tried cooking squash blossoms yet this summer?
Nutritional Information & Recipe
Squash Blossom and Kohlrabi Pasta with Grilled Steak
- 12 squash blossoms
- 1/2 pound of thin steak hanger, skirt
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- half a white onion thinly sliced
- 1 large garlic clove minced
- 2 medium kohlrabis peeled, Blade C
- ½ pint cherry tomatoes
- 2 tablespoons grated parmigiano reggiano cheese
- Slice the bottoms of the squash blossoms and let the bud fall out. Discard the buds and bottoms and then set the squash blossoms aside.
- Brush steak with 1 tablespoon of the olive oil and season very generously with pepper and some salt.
- Place a grill pan or skillet over medium-high heat and coat with cooking spray. Once heated, add in the steak and cook 3 minutes on each side and then set aside.
- Place a large skillet over medium heat and add in the other tablespoon of olive oil. Once the oil heats, add in the onions, red pepper flakes and garlic and cook for 2-3 minutes or until onions begin to soften. Then, add in the kohlrabi noodles, squash blossoms, tomatoes and season with salt and pepper. Toss the noodles and then cover, letting cook for 5-7 minutes, shaking the pan with the lid on, or until tomatoes burst.
- Uncover the skillet. Using a fork, crush about half of the tomatoes. Sprinkle in the parmigiano reggiano and toss to combine all of the flavors, letting the cheese melt into the noodles.