Wednesday, September 7, 2011

Entree: Mediterranean Steak and Pasta

During this past summer, I tried a Mediterranean-style diet, which I thoroughly enjoy. This recipe I got from the Baker's in Omaha (Kroger recipe book). These aren't published online and I got it quite awhile ago, so I cannot reference it. The entire family enjoyed this all-in-one dish. (I'm really proud of this photo. I do take all the photos posted on this blog.)


4 tsp. extra virgin olive oil, divided
1 lb. Beef top sirloin, cubed OR sausage OR chicken
1/2 cup onion, chopped
1/2 medium yellow bell pepper, seeded and cut into 1 1/2-inch long thin strips
2 cloves garlic, minced
1 Tbsp. Fresh oregano
1/2 cup lightly packed fresh basil leaved, chopped
1 can (14.5 oz) no salt added diced tomatoes, undrained
2 tsp. granulated sugar
4 oz. Rotini pasta, cooked and drained
3 Tbsp. Parmesan cheese, shaved


  1. In large skillet, heat 2 teaspoons oil over medium heat. Add meat and brown, stirring to cook quickly, for about 3 minutes. Remove meat from pan, drain and set aside. 
  2. Using same skillet, add remaining 2 teaspoons oil and saute onion and bell pepper for about 3 minutes. Stir in garlic, oregano and basil, cook 1 minute. Add tomatoes and sugar, bring to a boil. Cover, reduce heat and simmer for 5 minutes. Stir in rotini and meat, heat through. Sprinkle with cheese and serve.

Other Details:
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Serves 4 
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