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Mediterranean Steak and Pasta

Protein: Beef
Cut: Sirloin
Method: Pan-Frying
Cooking Time: Up to 30 Minutes
Servings: 4

Directions

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 twice. (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.

Recipe and Photo courtesy of The Beef Checkoff

Ingredients

4 Chairman’s Reserve® beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each)

8 ounces 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

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