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Mediterranean Steak and Pasta with Tomato Olive Sauce
Description
Recipe from the National Cattleman's Association.
Ingredients
- 4 beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each)
- 8 ounces 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
Methods/steps
- Cook fettuccine according to package directions; drain and keep warm.
- 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.
- 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.
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