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Italian Steak And Pasta

The italian beef steak with pasta is made with flavorful basil and rich tomatoes. Served with mostacciollini or penne pasta, the beef steak is further flavored with cheese, onions and garlic. Served hot, this is a filling and hearty recipe.
  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)
  Sugar 3⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 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
  Salt To Taste
  Pepper To Taste

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.
Keep warm.
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.

Recipe Summary

Main Dish

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Italian Steak And Pasta Recipe