Who loves steak??
Who loves pasta??
Awesome. Now, put your hands together!! 😉
Much like many of my creations, this one came on a frantic evening after a long, long day of work. I had been craving steak, so thankfully, I had at least had the foresight to put some in the fridge to thaw ahead of time.
BUT, then came the slight, little problem of deciding what to do with the steaks.
Don’t get me wrong, I’ll take a steak simply marinated in wine, olive oil, and spices and then grilled any day. However, I was really in the mood to create something NEW…so just grilling those beefy babies wasn’t going to cut it.
And that was when I saw it.
A shiny jar of gorgeous sun-dried tomatoes!
Bingo!!
Add in some juicy mushrooms, olives, and seasonings, and this mouth-watering pasta was born!
Mediterranean Steak Pasta
Ingredients:
- Pasta (whole grain) - 12 oz.
- Olive oil (extra virgin) - 1 T
- Garlic (fresh) - 3 cloves, peeled and diced
- Beef (sirloin) - 1 pound, cut into bite-sized strips
- Mushrooms (fresh) - 16 oz., sliced
- Salt (pure) - according to taste
- Red pepper (crushed) - 1/4 tsp.
- Italian seasoning (dried) - 2 tsp.
- Tomatoes (sun-dried) - 8 oz., chopped
- Olives (Kalamata) - 20, pitted and chopped
Instructions:
Boil the pasta in a large pot of water and/or yogurt whey.
While the pasta cooks, heat the oil in a large, deep skillet over medium-high heat. Add the garlic to the pan, and sauté until golden.
Stir the meat into the pan, and sauté until browned on all sides.
Add the mushrooms and seasonings to the pan. Stir until the mushrooms are tender, and the meat is cooked all the way through.
Drain the pasta, and stir it into the pan. Fold in the sun-dried tomatoes and olives.
Enjoy!!
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