Mediterranean Steak & Pasta with Tomato-Olive Sauce

Try this quick and easy weeknight dinner. Whole-wheat pasta is served with beef Sirloin Tip Center Steaks and a tomato and olive sauce. This one will please the adults and the kids in your family.

  • 30
  • 4
  • 470
  • 37 g

Ingredients & Cooking


  • 4 beef Sirloin Tip Center Steaks, cut 3/4 inch thick (about 4 ounces each)
  • 8 ounces uncooked whole grain fettuccine
  • 1 jar (26 ounces) pasta sauce with olives
  • 1 teaspoon dried oregano leaves, crushed
  • 1/4 cup finely shredded Italian cheese blend or mozzarella cheese
  • 2 teaspoons chopped fresh parsley leaves


  1. Cook fettuccine according to package directions; drain and keep warm.
  2. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Remove from skillet; keep warm.
  3. 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.
  4. Cook's Tip: You may substitute 1 jar (26 ounces)  pasta sauce with olives for one jar (26 ounces) pasta sauce plus 1/4 cup chopped olives.

Safe Handling Tips

Nutrition Information

Butcher Counter

Sirloin Tip Center Steak Round Primal

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.
Beef Checkoff


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