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Italian Steak and Farfalle Pasta
11/23/2011 | Sheryl McGlochlin
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tsp minced garlic
pepper to taste
1 Tbl dijon mustard
1 tsp dried Italian seasoning
1 lb beef top round steak, 3/4 inch thick
1 tsp cracked black pepper
1 Tbl olive oil
2 small zucchini, chopped
8 oz sliced mushrooms
1 can (14 oz) diced Italian tomatoes
sprinkle of crushed red pepper flakes
2 cups Farfalle pasta (bow tie)
grated Parmesan cheese to taste
chopped fresh basil to taste
1. Combine marinade ingredients together and place into a large ziploc bag. Place beef in bag and seal securely. Marinate in refrigerator 6-8 hours. Turn to coat occasionally.
2. Remove steak from marinade; discard marinade. Press black pepper evenly into both sides of steak. Heat large skillet over medium heat until hot. Add steak, cook 11 minutes for medium rare, turning once. Remove steak. Season with salt.
3. In same skillet, heat oil and add zucchini and mushrooms; stir fry 2 minutes. Add tomatoes and red pepper. Cook 5 minutes, stirring occasionally. Meanwhile cook pasta according to package direction. When tender, drain and add pasta to zucchini mixture; stir to heat through.
4. Meanwhile, carve steak crosswise into thin slices. Toss beef with pasta, cheese and basil. Serves 4.