Mediterranean Steak & Pasta with Tomato-Olive Sauce

Name: Mediterranean Steak & Pasta with Tomato-Olive Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Sirloin Tip Center Steak; fettuccine; pasta sauce; dried oregano leaves; shredded Italian blend cheese; fresh parsley

Try this quick and easy weeknight dinner. Whole-wheat pasta is served with beef Sirloin Tip Center Steaks and a tomato and olive sauce. This one will please the adults and the kids in your family.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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Ingredients

4 beef Sirloin Tip Center Steaks, cut 3/4 inch thick (about 4 ounces each)
8 ounces uncooked whole grain 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 leaves

Preparation

Step 1

Cook fettuccine according to package directions; drain and keep warm.
Step 2

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 occasionally. (Do not overcook.) Remove from skillet; keep warm.
Step 3

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.

Cooking Tip: You may substitute 1 jar (26 ounces) pasta sauce with olives for one jar (26 ounces) pasta sauce plus 1/4 cup chopped olives.

Nutrition Information

474 Calories

0 %*

3.7g SAT FAT

0 %DV**

37g PROTEIN

0 %DV

6.2 mg IRON

0 %DV

5.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 474 Calories; 99.9 Calories from fat; 11.1g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.3 g Monounsaturated Fat;) 71 mg Cholesterol; 766 mg Sodium; 54 g Total Carbohydrate; 10.1 g Dietary Fiber; 37 g Protein; 6.2 mg Iron; 332 mg Potassium; 4.5 mg NE Niacin; 0.4 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 5.9 mg Zinc; 33.6 mcg Selenium; 90.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.