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Mediterranean Steak Pasta with Tomato Olive Sauce

Boost your family favorite pasta dish with sirloin beef for a hearty dinner that's easy to customize and make on a weeknight. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 285kcal
Author Rachel Ballard

Ingredients

  • 4 4-ounce sirloin tip steaks
  • 8 ounces fettuccine
  • 26 ounces jarred pasta sauce with olives or add 1/2 cup chopped olives of your choice
  • 1 teaspoon dried oregano
  • 1/4 cup mozzarella cheese grated
  • 2 teaspoons fresh parsley chopped

Instructions

  • Bring a large pot of water to a boil. Add a large pinch of salt and add the pasta. 
  • While the pasta cooks, heat a large non stick or cast iron skillet over medium heat. Add a teaspoon of oil if needed, then add your steaks. Cook to 10 to 15 degrees cooler than the temperature you want your meat to be when you serve it. (145 for medium rare or 160 for medium), turning once, about 11 to 13 minutes total. 
  • Remove the steaks and cover to keep warm. Drain the pasta if you haven't already and keep warm. 
  • Add the pasta sauce and oregano to the same skillet the steaks were in. Add the olives if you didn't have them in your sauce already and warm over medium heat until the sauce is hot. 
  • Add the steaks to the sauce and turn to coat. Add the pasta to a large dish. Transfer the steaks to the pasta and then spoon over the sauce. 
  • Top with the cheese and allow it to melt a few seconds then sprinkle on the parsley and serve warm. 

Notes

This recipe is used with permission from Beef.It's What's for Dinner. and can be found here: https://www.beefitswhatsfordinner.com/recipes/recipe/300/mediterranean-steak-pasta-with-tomato-olive-sauce

Nutrition

Calories: 285kcal | Carbohydrates: 50g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 1022mg | Potassium: 748mg | Fiber: 4g | Sugar: 8g | Vitamin A: 880IU | Vitamin C: 12.9mg | Calcium: 87mg | Iron: 3.2mg