Italian Steak and Pasta Steaks
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
Cooking Methods
Pan Broiling
Pan Frying or Sauté
Stir Fry
Beef Type
Round
Ingredients
- 1 lb. beef top round steak
- 1/2 cup prepared fat-free Italian dressing
- 1 clove garlic, crushed
- 1/2 tsp. cracked black pepper
- 2 tsp. olive oil
- 2 medium zucchini, quartered and cut into quarters
- 1-1/2 cups sliced mushrooms
- 1 can (14-1/2 ounces) diced Italian seasoned tomatoes, undrained
- 1/4 tsp. crushed red pepper
- 2 cups cooked bow tie pasta
- grated Parmesan cheese (optional)
- chopped fresh basil (optional)
Instructions
Place beef, dressing and garlic in a sealable plastic bag. Close bag securely, turning once to coat. Marinate in refrigerator 6-8 hours or overnight.
Remove steak from marinade. Discard marinade. Press black pepper evenly into both sides of steak.
Heat large nonstick skillet over medium heat until hot. Add steak and cook 11-12 minutes for medium-rare doneness, turning once. Remove steak, season with salt if desired and keep warm.
In the same skillet, heat oil until hot. Add zucchini and mushrooms. Stirfry 2-3 minutes or until tender.
Add tomatoes and red pepper. Cook 5 minutes, stirring occasionally. Add pasta and heat through.
Meanwhile, carve steak crosswise into thin slices. Serve over vegetable and pasta mixture.
Sprinkle with cheese and basil if desired.
Nutritional Information
Nutrition Info per serving, with 1 Tbsp parmesan cheese: (1 serving, 8 oz.) 227 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 38 mg cholesterol; 420 mg sodium; 17 g carbohydrate; 2.4 g fiber; 19 g protein; 3.2 mg niacin; 0.3 mg vitamin B6; 1.2 mcg vitamin B12; 2.6 mg iron; 22.9 mcg selenium; 2.4 mg zinc.
