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Italian Steak & Pasta
Recipe Courtesy North Dakota Wheat Commission

1 pound sirloin steak, cut 3/4 inch thick
1/2 cup Italian dressing, original or fat-free
3 cloves garlic crushed
2 cups rotini, mini lasagna or bow tie pasta
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil
2 medium zucchini, peeled and cut into 1/4-inch slices
1 1/2 cups fresh mushroom, sliced
14 1/2-ounce can diced Italian seasoned tomatoes, undrained
1/2 crushed red pepper
Grated Parmesan cheese
Chopped fresh basil

In a plastic bag, marinate beef in dressing and garlic in refrigerator for 6
to 8 hours.

Cook pasta according to package directions; drain.

Remove steak from marinade; discard
marinade. Press black pepper evenly into both sides of steak. Heat nonstick
skillet over medium heat until hot. Add steak; cook 11 to 12 minutes

until medium-rare, turning once. Remove steak. Season with salt if desired; keep

In same skillet, heat oil until hot. Add zucchini and mushrooms; stir-fry 2
to 3 minutes or until tender. Add tomatoes and red pepper. Cook
5 minutes, stirring occasionally. Add pasta; heat through.

Carve steak crosswise into
thin slices. Serve with vegetable mixture. Sprinkle with cheese and basil.

Serves 4.

Nutritional Information
Each serving provides: 399 calories, 27 g protein, 30 g carbohydrates, 21 g fat,
3.5 g fiber, 61 mg cholesterol, 4.7 mg iron, 412 mg sodium.