Italian Steak And Pasta
|Boneless beef top loin steaks/Tenderloin steaks||3 , cut 1 inch thick|
|Olive oil||1 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped plum tomatoes||4 Cup (64 tbs) (Approximately 1.75 Pounds)|
|Ground nutmeg||1⁄8 Teaspoon|
|Chopped fresh basil/1 teaspoon dried basil leaves||3 Tablespoon|
|Grated romano cheese/Grated parmesan cheese||3 Tablespoon|
|Penne/Uncooked mostacciollini pasta||2 1⁄2 Cup (40 tbs), uncooked|
In lg.saucepan, heat oil over medium heat until hot.
Add onion and garlic; cook and stir until tender.
Add tomatoes, sugar, nutmeg, 1/2 tsp.salt and 1/4 tsp.pepper; simmer 10 minutes, stirring occasionally.
Stir in basil and cheese; cover and remove from heat.
Meanwhile cook pasta according to package directions.
Place beef steaks on grid over medium coals.
Grill streaks 9-12 minutes (11-13 minutes for tenderloin) for rare to medium doneness, turning once.
Season with salt and pepper as desired.
Trim fat from steaks.
Cut top loin steaks crosswise in half.
To serve, spoon tomato sauce over pasta; toss to coat.
Serve steaks with pasta.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of meat is 3 - 4 inches (2-3 inches for tenderloin) from heat.
Broil steaks 12 -17 minutes (10-15 minutes for tenderloin) for rare to medium doneness, turning once.