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Southern Italian Steak 'N Pasta

2 beef tenderloin or eye round steaks, cut 1-inch thick (about 4-ounces each)
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound plum tomatoes, seeded and chopped
1/4 teaspoon granulated sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh basil
3 tablespoons freshly grated Romano cheese, divided use
Cooked penne or mastacciolini pasta for accompaniment

1. Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir until tender-crisp. Add tomatoes, sugar, nutmeg, pepper and salt; cook over medium heat 5 minutes, stirring frequently. Stir in basil and 1 tablespoon of the cheese. Cover; remove from heat.
2. Heat heavy nonstick skillet over medium heat. Brush pan lightly with additional oil. Add steaks; pan-broil to desired doneness, 8 to 10 minutes, turning once. Carve each steak into 1/4-inch strips; season with salt and pepper, if desired.
3. Divide pasta between 2 plates. Spoon tomato sauce over pasta; sprinkle with remaining 2 tablespoons cheese. Serve steak with pasta.

Makes 2 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.