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Mediterranean
Steak & Pasta with Tomato-Olive Sauce
Makes 4 servings
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Ingredients:
4 beef round (sirloin) tip center steaks,
cut 3/4 inch thick (about 6 ounces each)
8 ounces uncooked fettuccine
1 jar (26 ounces) 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 parsley
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Cooking Instructions:
1. Cook fettuccine according to package directions; drain and keep warm.
2. 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.
3. 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.
Nutrition information per serving: 539 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 762 mg sodium; 57 g carbohydrate; 5.3 g fiber; 47 g protein; 12.0 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 6.4 mg iron; 49.8 mcg selenium; 9.8 mg zinc.
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons,
Inc.
�2007
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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