Grilled Italian Steak & Pasta - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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


  1. Heat oil in large saucepan over medium heat. Add onion and garlic. Cook and stir until tender (3-5 minutes).
  2. 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.
  3. Cook pasta according to package directions and drain. Stir in tomato mixture and keep warm.
  4. 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.
  5. 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.
Recipe by Guiding Stars at
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