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Steak
and Tomato-Basil Pasta
Preparation
& Cooking Time: 40 minutes
Servings: 6 (serving size: 1 steak and 2 1/3 cups pasta) |
6 beef tenderloin steaks or
3 boneless beef top
loin steaks cut 1-inch thick
1 pound uncooked penne or
mostaccioli pasta
1/3 cup thinly sliced fresh basil or
2 teaspoons dried basil leaves
1/4 cup grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Sauce:
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 sugar
3/4 teaspoon salt
1/4 teaspoon pepper
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Cooking instructions:
- Cook
pasta according to package directions; keep warm.
- Meanwhile,
in a large saucepan or Dutch oven, heat oil over medium heat.
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.
- 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.)
- Combine
tomato sauce, basil, cheese and pasta; toss to coat. Serve
steaks
with pasta.
Nutrition information per serving: (tenderloin):
483 calories; 35 g protein; 55 g carbohydrate;
14 g fat (5 g saturated fat); 6.2 mg iron; 519 mg sodium; 76 mg
cholesterol.
Nutrition
information per serving (top loin): 480 calories: 35 g protein; 55 g
carbohydrate;
13 g fat (4 g saturated fat); 5.2 mg iron; 523 mg sodium; 70 mg
cholesterol.
�2003
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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