Grilled beef steaks are served with penne pasta tossed with a quick and easy tomato-basil sauce.

Steak & Tomato-Basil Pasta

6 beef tenderloin steaks or 3 boneless beef top loin steaks, cut 1-inch thick
1 pound uncooked penne pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil leaves
1/4 cup freshly grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4 pounds)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon ground pepper

1. Cook pasta according to package directions; keep warm.
2. Meanwhile in large saucepan or Dutch oven, heat oil over medium heat until. Add onion and garlic; cook and stir until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
3. Place beef steaks on grid over medium, ash-covered coals. Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for medium rare to medium doneness, turning once. Season with salt and pepper. Trim fat from steaks. (Cut top loin steaks crosswise in half).
4. Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.

Makes 6 servings (serving size: 1 steak and 2 1/3 cup pasta).

Nutrition information per serving (tenderloin): 483 calories; 35 g protein; 55 g carbohydrate; 14 g fat; 519 mg sodium; 76 mg cholesterol; 9.2 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 6.2 mg iron; 6.0 mg zinc.

Nutrition information per serving (top loin): 480 calories; 35 g protein; 55 g carbohydrate; 13 g fat; 523 mg sodium; 70 mg cholesterol; 10.5 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 5.2 mg iron; 5.7 mg zinc.

Recipe and photograph provided courtesy of the Beef Industry Council.