Grilled Italian Steak & Pasta

Grilled Italian Steak & Pasta - 1 Guiding Stars

Active Time

45 min.

Total Time

45 min.

Servings

4 (346 g)

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.

Ingredients

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

Directions

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.

Nutritional analysis per serving: Calories 565; Total Fat 30g (38% Daily Value); Saturated Fat 11.5g (59% DV); Trans Fat 0g; Cholesterol 101mg (34% DV); Sodium 485mg (21% DV); Total Carbohydrate 39g (14% DV); Dietary Fiber 3.5g (12% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 35g; Vitamin D 0% DV; Calcium 8% DV; Iron 25% DV; Potassium 15% DV; Niacin 100% DV; Selenium 90% DV; Copper 60% DV.