Fresh cracked pepper brings life to steak, which finishes this easy pasta dish with a perfect kick of heat.
Tip: If you don’t keep a pepper grinder in your house, you can wrap the peppercorns in tinfoil or a plastic bag, and beat the packet with something heavy, like a hammer or cast iron pan, to crack the pepper.
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups grape tomatoes, halved
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup sliced fresh basil
- 2 cups bowtie pasta
- 1 tsp. peppercorns
- 1 lb. boneless beef top sirloin steak, cut 3/4" thick
- ½ cup crumbled goat cheese
- Heat oil in large saucepan over medium heat. Add onion and garlic. Cook and stir until tender (3-5 minutes).
- Add tomatoes, salt, and pepper. Cook until tomatoes start to soften, stirring occasionally (5 minutes). Stir in basil; cover and remove from heat. Set aside.
- Cook pasta according to package directions and drain. Stir in tomato mixture and keep warm.
- Grind peppercorns on a coarse setting or follow the tip to crack. Press cracked pepper evenly onto beef steak. Heat grill to medium and cook steak to a minimum internal temperature of 145ºF, turning once (8-10 minutes per side). Carve into thin slices.
- Top pasta with steak and goat cheese to serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||33%|
|Saturated Fat 7g||36%|
|Trans Fat 0g|
|Polyunsaturated Fat 1.5g|
|Monounsaturated Fat 10g|
|Total Carbohydrate 33g||11%|
|Dietary Fiber 3.5g||13%|
|Total Sugars 6g|
|Sugar Alcohol 0g|
|Other Carbohydrate 24g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Beef, Tomatoes, Onion, Farfalle Pasta (durum Semolina, Niacin, Ferrous Sulfate (iron), Thiamine Mononitrate, Riboflavin, Folic Acid), Soft Goat Cheese (pasteurized Goat's Milk, Salt, Lactic Starters, Rennet), Olive Oil, Basil, Garlic, Black Pepper, Salt.