Steak Fajita Pasta Recipe
- 1 pound beef flank steak or beef top sirloin steak
- 1 small onion, thinly sliced
- 2 tablespoons butter
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
- 1-1/3 cups water
- 1/4 teaspoon hot pepper sauce
- 1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
- 2/3 cup half-and-half cream
- 1. Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- 2. Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet. Return to a boil.
- 3. Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta. Yield: 4 servings.
1 cup: 437 calories, 20g fat (10g saturated fat), 90mg cholesterol, 868mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 28g protein
Reviews for Steak Fajita Pasta
"easy dinner and pretty quick, not to mention DELICIOUS! I LOVED it and i usually don't care much for beef of any type. definitely keeping this recipe."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.