Tuesday, May 1, 2012

Steak with Veggie Tomato Pasta

This pasta is so good. And different. You have a nice steak that is tender and flavorful. A little goes a long way so its not too terribly pricey. There are lots of layers of flavor. Lots of veggies and textures. So good.

You can easily substitute fresh green beans for the asparagus.

Steak with Veggie Tomato Pasta


2-3 cups uncooked pasta. 
1- 1 1/2 lb boneless beef sirloin steak
1 lb asparagus, cut into 2 inch pieces
2 medium onions, thin sliced
1 1/2 cups beef broth, divided
1 cup tomato puree
2 tbsp fresh chopped basil
3 tbsp chopped sun dried tomatoes, patted dry
2 garlic cloves, minced
salt and pepper

Cook the pasta per instructions.

Trim the fat off the steak

Cut beef (with grain) to 2 inch strips. Cut against the grain into 1/8in slices. Set aside

Heat large skillet over medium high heat

Add asparagus, onion, and 1 cup broth. Cook 5-7 minutes until broth evaporates. (turn heat higher if needed)

Remove veggies from skillet. Add beef. Cook until evenly browned. (2 minutes)

Add back in the veggies, the remaining broth, the remaining ingredients. Cook 2 minutes, stirring often.


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