Italian Steak and Pasta
A taste of Italy in a hurry.
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
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)
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.