Sirloin Pasta Portobello
A taste of Old Italy.
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
1-1/4 lbs. boneless beef top sirloin steak, 1-inch thick
8 ounces uncooked linguine
1-2 Tbsp. olive oil
2 large cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
8 ounces portobello mushroom caps
1 medium red, yellow or green bell pepper cut in 1/8-inch strips
2 Tbsp. thinly sliced fresh basil leaves
1/3 cup grated romano cheese
Cook pasta according to package directions, drain and keep warm.
Meanwhile trim fat from beef steak. Cut steak lengthwise in half
and then crosswise into 1/8-inch thick strips.
Remove and discard the dark gills from the underside of the
mushrooms by scraping with a spoon. Slice the mushroom caps into
1/4-inch wide strips.
In large nonstick skillet, heat 1-2 Tbsp. of olive oil over
medium-high heat until hot. Add half of the beef and garlic and
stir-fry 1-2 minutes or until outside surface is no longer pink.
Remove and season with half of the salt and pepper. Repeat with
remaining beef and garlic. Remove and season with remaining salt
and pepper.
In same skillet, heat 1 Tbsp. oil until hot. Add mushrooms and
bell pepper strips. Stir-fry 3-4 minutes or until mushrooms are
tender.
Return beef to pan. Add sliced basil and toss.
Place pasta on platter and spoon beef mixture on top. Sprinkle
with cheese.