Steak &
Tomato-Basil Pasta
- 6 beef tenderloin steaks
or 3 boneless beef top loin steaks, cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried
basil leaves
1/4 cup freshly grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4 pounds)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon ground pepper
- Cook pasta according to
package directions; keep warm.
- Meanwhile in large saucepan
or Dutch oven, heat oil over medium heat until. Add onion and
garlic; cook and stir until tender. Add remaining sauce ingredients.
Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes,
stirring occasionally.
- Place beef steaks on grid
over medium, ash-covered coals. Grill steaks, uncovered, 13 to
15 minutes (15 to 18 minutes for top loin steaks) for medium
rare to medium doneness, turning once. Season with salt and pepper.
Trim fat from steaks. (Cut top loin steaks crosswise in half).
- Combine tomato sauce,
basil, cheese and pasta; toss to coat. Serve steaks with pasta.
Makes 6 servings (serving
size: 1 steak and 2 1/3 cup pasta).
Nutrition information per serving (tenderloin): 483 calories;
35 g protein; 55 g carbohydrate; 14 g fat; 519 mg sodium; 76
mg cholesterol; 9.2 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin
B12; 6.2 mg iron; 6.0 mg zinc.
Nutrition information per
serving (top loin): 480 calories; 35 g protein; 55 g carbohydrate;
13 g fat; 523 mg sodium; 70 mg cholesterol; 10.5 mg niacin; 0.6
mg vitamin B6; 1.7 mcg vitamin B12; 5.2 mg iron; 5.7 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
