Southern Italian Steak 'N Pasta
|Beef tenderloin/Eye round steaks||2 , cut 1 inch thick|
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Plum tomatoes||3⁄4 Pound, seeded and chopped|
|Ground nutmeg||1⁄8 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Chopped basil||1 Tablespoon|
|Grated romano cheese||3 Tablespoon, divided|
|Cooked penne/Mostacciolini||1 1⁄2 Cup (24 tbs)|
Heat oil in med.
Saucepan over medium low heat.
Add onion and garlic; cook and stir until tender crisp.
Add tomatoes, sugar, nutmeg, pepper and salt; cook over medium heat 5 minutes, stirring frequently.
Stir in basil and 1 tbs.of the cheese.
Cover; remove from heat.
Heat heavy nonstick skillet over medium heat.
Brush pan lightly with additional oil.
Add steaks; pan broil to desired doneness, 8 -10 minutes, turning once.
Carve each steak into 1/4 inch strips; season with salt and pepper, if desired.
Divide pasta between 2 plates.
Spoon tomato sauce over pasta sprinkle with remaining 2 tbs.cheese.
Serve steak with pasta.