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Mediterranean Steak & Pasta with Tomato-Olive Sauce Recipe

Mediterranean Steak amp Pasta with Tomato-Olive Sauce Recipe

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Provided By
The Beef Checkoff

Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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Servings:

Ingredients

4 beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each)
8 ounces fettuccine
1 jar (26 ounces) pasta sauce with olives
1 teaspoon dried oregano leaves, crushed
1/4 cup finely shredded Italian cheese blend or mozzarella cheese
2 teaspoons chopped fresh parsley

Directions

Cook fettuccine according to package directions; drain and keep warm.
Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm.
Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley.

Nutrition information per serving: 539 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 1 mg cholesterol; 762 mg sodium; 57 g carbohydrate; 3 g fiber; 47 g protein; 12 mg niacin; 0.6 mg vitamin B6; 1 mcg vitamin B12; 4 mg iron; 48 mcg selenium; 8 mg zinc.

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