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Italian Steak & Pasta

Source of Recipe


Gemma's Homestyle Italian Cooking






List of Ingredients



• 1 lb. top round steak, 3/4-inch thick
  
• 1/2 cup prepared fat-free Italian dressing
  
• 1 clove garlic, crushed
  
• 1/2 tsp cracked black pepper
  
• 2 tsp olive oil
  
• 2 medium zucchini, quartered
  
• 1-1/2 cups mushrooms, sliced
  
• 1 (14.5-oz.) can diced Italian seasoned tomatoes
  
• 1/4 tsp crushed red pepper
  
• 2 cups bow-tie pasta, cooked
  
• Parmesan cheese, grated (optional)
  
• Fresh basil, chopped (optional)
  
• Salt (optional)
  






Instructions



1. Place beef, dressing and garlic in plastic bag, turning to coat. Close bag securely; marinate in refrigerator for 6 to 8 hours, or overnight.
   
   
2. Remove steak from marinade; discard marinade. Press black pepper evenly into both sides of steak. Heat a large nonstick skillet over medium heat until hot. Add steak; cook 11 to 12 minutes for medium-rare doneness, turning once. Remove steak. Season with salt, if desired, and keep warm.
   
   
3. In the same skillet, heat oil until hot. Add zucchini and mushrooms; stir-fry for 2 to 3 minutes or until tender. Add tomatoes and red pepper. Cook for 5 minutes, stirring occasionally. Add the pasta; heat through.
   
   
4. Meanwhile, carve steaks crosswise into thin slices. Serve with vegetable mixture. Sprinkle with cheese and basil, if desired.
   
   Makes 4 servings.