Mediterranean Steak & Pasta with Tomato-Olive Sauce Recipe

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