Tuesday, January 31, 2012

Steak & Pasta with creamy tomato sauce

First off, let me say one thing: make this meal. It's seriously amazing.

5 cloves garlic, finely minced, divided
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 tsp cinnamon, ground
1/2 tsp fresh ground black pepper
1 lb lean steak cubed (I used ribeye, it was on sale!)
16 oz whole-wheat pasta (I used wheat egg noodles)
Olive oil cooking spray
1 medium yellow onion, finely diced
1 28-oz jar or can no-salt-added crushed tomatoes
1 1/2 tsp Italian seasoning
1 tsp dried basil
8 oz fat free sour cream

Prepare marinade: In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)

Cook pasta according to package directions. Drain and set aside.

Drain steak cubes and discard marinade. Heat a large nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray and sauté steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.

Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and sauté until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.

Serve 1 cup pasta with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.

We had this with roasted asparagus (400 degree oven, 20 minutes - spritz of olive oil, salt & pepper before roasting), and fresh homemade pesto bread. This was A-M-A-Z-I-N-G! Make this, make it!

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