Steak Recipes
Mediterranean Steak and Pasta
with Tomato-Olive Sauce
Whole-wheat pasta is served with beef Sirloin Tip Center Steaks and a tomato and olive sauce. This one will please the adults and the kids in your family.
Yield: 4 servings
Ingredients
- 8 ounces uncooked whole grain fettuccine
- 4 beef Sirloin Tip Center Steaks, cut 3/4 inch thick (about 4 ounces each)
- 1 (26 ounce) jar 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 leaves
Instructions
- 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 for 11 to 13 minutes for medium rare (145 degrees F) doneness, turning occasionally. (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.
Notes
* You may substitute 1 (26 ounce) jar pasta sauce with olives for 1 (26 ounce) pasta sauce + 1/4 cup chopped olives.
Nutrition
Per serving: 474 Calories; 99.9 Calories from fat; 11.1g Total Fat (3.7g Saturated Fat; 0.2g Trans Fat; 0.3g Polyunsaturated Fat; 2.3g Monounsaturated Fat;) 71mg Cholesterol; 766mg Sodium; 54g Total Carbohydrate; 10.1g Dietary Fiber; 37g Protein; 6.2mg Iron; 332mg Potassium; 4.5mg NE Niacin; 0.4mg Vitamin B6; 2.8mcg Vitamin B12; 5.9mg Zinc; 33.6mcg Selenium; 90.1mg Choline
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Attribution
Recipe and photo used with permission from:
Texas Beef Council