Italian Steak And Pasta Recipe

The italian beef steak with pasta is made with flavorful basil and rich tomatoes. Served with mostacciollini or penne pasta, the beef steak is further flavored with cheese, onions and garlic. Served hot, this is a filling and hearty recipe.

Summary

Health IndexAverageServings6
CuisineCourse
Interest Group

Ingredients

 Boneless beef top loin steaks/Tenderloin steaks3 , cut 1 inch thick
 Olive oil1 Tablespoon
 Chopped onion3⁄4 Cup (12 tbs)
 Garlic2 Clove (10 gm), crushed
 Chopped plum tomatoes4 Cup (64 tbs) (Approximately 1.75 Pounds)
 Sugar3⁄4 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Chopped fresh basil/1 teaspoon dried basil leaves3 Tablespoon
 Grated romano cheese/Grated parmesan cheese3 Tablespoon
 Penne/Uncooked mostacciollini pasta2 1⁄2 Cup (40 tbs), uncooked
 Salt To Taste
 Pepper To Taste

Directions

In lg.saucepan, heat oil over medium heat until hot.
Add onion and garlic; cook and stir until tender.
Add tomatoes, sugar, nutmeg, 1/2 tsp.salt and 1/4 tsp.pepper; simmer 10 minutes, stirring occasionally.
Stir in basil and cheese; cover and remove from heat.
Meanwhile cook pasta according to package directions.
Keep warm.
Place beef steaks on grid over medium coals.
Grill streaks 9-12 minutes (11-13 minutes for tenderloin) for rare to medium doneness, turning once.
Season with salt and pepper as desired.
Trim fat from steaks.
Cut top loin steaks crosswise in half.
To serve, spoon tomato sauce over pasta; toss to coat.
Serve steaks with pasta.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of meat is 3 - 4 inches (2-3 inches for tenderloin) from heat.
Broil steaks 12 -17 minutes (10-15 minutes for tenderloin) for rare to medium doneness, turning once.
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