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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 warm.
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.
|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.|