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Note: Beef Round (Sirloin) Tip Center Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 6 ounces. Steaks cut 1 inch thick average 8 ounces. | |  |
| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Mediterranean Steak & Pasta with Tomato-Olive Sauce
25 minutes
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Ingredients: |
| 4 |
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beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each) |
| 8 |
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ounces uncooked fettuccine |
| 1 |
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jar (26 ounces) pasta sauce with olives |
| 1 |
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teaspoon dried oregano leaves, crushed |
| 1/4 |
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cup finely shredded Italian cheese blend or mozzarella cheese |
| 2 |
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teaspoons chopped fresh parsley |
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Instructions: |
| 1. |
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Cook fettuccine according to package directions; drain and keep warm. |
| 2. |
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Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm. |
| 3. |
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Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 539 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 100 mg cholesterol; 762 mg sodium; 57 g carbohydrate; 5.3 g fiber; 47 g protein; 12.0 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 6.4 mg iron; 49.8 mcg selenium; 9.8 mg zinc. |
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