Mediterranean
Steak & Pasta with Tomato-Olive Sauce
- 4 beef round (sirloin)
tip center steaks, cut 3/4-inch thick (about 6-ounces each)
8 ounces uncooked fettuccine
1 (26-ounce) jar pasta sauce with olives
1 teaspoon dried oregano leaves, crushed
1/4 cup finely shredded Italian cheese blend or mozzarella cheese
2 teaspoons chopped fresh Italian parsley (flat leaf parsley)
- Cook fettuccine according
to package directions; drain and keep warm.
- Heat large nonstick skillet
over medium heat until hot. Place beef steaks in skillet; cook
11 to 13 minutes for medium rare doneness, turning twice. (Do
not overcook.) Remove from skillet; keep warm.
- Combine pasta sauce and
oregano in same skillet; heat until hot. Return steaks to skillet;
turn to coat with sauce. Place steaks on fettuccine; spoon sauce
over all. Sprinkle steaks with cheese, allowing cheese to melt.
Sprinkle with parsley.
Makes 6 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
