Italian Steak & Pasta
Cut: Top Round Steak
Preparation Time: 15 Minutes
Marinate Time: 6 to 8 hours
Cook Time: 30 minutes |
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Main Ingredients:
1 pound beef top round steak, 3/4 inch thick
1/2 cup prepared fat-free Italian dressing
1 clove garlic, crushed
1/2 teaspoon cracked black pepper
2 teaspoons olive oil
2 medium zucchini, quartered, cut into 1/4? slices
1 1/2 cups sliced mushrooms
1can (14-1/2 oz) diced Italian seasoned tomatoes, undrained
1/4 teaspoon crushed red pepper
2 cups cooked farfalle (bow tie) pasta
Grated parmesan cheese (optional)
Chopped fresh basil (optional)
Directions:
- Place beef, dressing and garlic in plastic bag. Close bag securely, turning to coat. Marinate in refrigerator 6 to 8 hours or overnight.
- Remove steak from marinade; discard marinade. Press black pepper evenly on both sides of steak. Heat large nonstick skillet over medium heat until hot. Add steak; cook 11 to 12 minutes for medium rare doneness, 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. Meanwhile carve steak crosswise into thin slices. Serve with vegetable mixture. Sprinkle with cheese and basil, if desired. Makes 4 servings.
Recipe Notes:
Nutritional information per serving: 313 calores; 32 g protein; 28 g carbohydrate; 2 g dietary fiber; 7 g fat (2 g saturated fat); 4.2 mg iron; 708 mg sodium; 71 mg cholesterol.
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