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New Orleans Steak & Cajun Pasta
Irene Eslinger, Coleharbor, N.D.

1 pound sirloin steak, 3/4 to 1-inch thick
1 teaspoon Cajun seasoning
9 ounces linguini
4 tablespoons olive oil, divided
1/2 cup chopped green onions
1 1/2 cups sliced fresh mushrooms
1 medium carrot, peeled and cut into julienne strips
1 medium zucchini, peeled and cut into 1/4-inch slices
1medium red pepper, seeded and cut into julienne strips
1 medium yellow pepper, seeded and cut into julienne strips
1/4 to 1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup chicken broth
1 cup whipping cream
2 tablespoons cornstarch, optional
4 tablespoons water, optional
2 tablespoons minced fresh basil, or 1 teaspoon dried
2 tablespoons chopped fresh parsley, or 1 teaspoon dried
1 teaspoon Cajun seasoning mix
1/4 cup grated Parmesan cheese
1/4 cup grated romano cheese

Sprinkle seasoning on steak, cover and refrigerate 3 to 4 hours. About 30 minutes prior to grilling steak, remove from refrigerator and set at room temperature. Grill steak 10 to 12 minutes, until medium-rare; keep warm.

Cook pasta according to package directions; drain.

In medium saucepan, add whipping cream, white wine, chicken broth, basil, parsley and Cajun seasoning. Simmer 5 minutes. For a thicker sauce, dissolve cornstarch in 4 tablespoons of water and simmer an additional 5 minutes, stirring occasionally. Add vegetables to Cajun cream sauce and heat through.

In a large skillet, heat 2 tablespoons oil until hot. Stir-fry onions and mushrooms, until tender. Remove from skillet and place in medium mixing bowl. In the same skillet, heat 2 tablespoons oil until hot. Add carrots, zucchini, red pepper, yellow pepper, crushed red pepper and garlic; stir-fry until tender crisp. Remove from skillet.

In heated serving dish, toss pasta and Cajun cream vegetable mixture. Meanwhile, carve steak crosswise into thin slices and place steak on top of pasta mixture.

Sprinkle with Parmesan and romano cheese. Serves 4.

Nutritional Information
Each serving provides: 683 calories, 35 g protein, 55 g carbohydrates, 35 g fat, 5 g fiber, 124 mg cholesterol, 5.7 mg iron, 473 mg sodium.