Steak Pizzaiola Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1363
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 216
- Dietary Fiber
- 12
- Sugar
- 12
- Protein
- 61
- Cholesterol
- 74
- Sodium
- 98
- Total: 30 min
- Active: 30 min
Ingredients
7 ounces fusilli pasta (about 21/2 cups)
1 pound skirt steak, halved crosswise
Freshly ground pepper
2 tablespoons extra-virgin olive oil
4 ounces baby bell peppers (4 to 6 peppers), quartered lengthwise, stems and seeds discarded
1 red onion, thinly sliced
3 cloves garlic, sliced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 1/2 cups chopped tomatoes from a box (such as Pomì)
1 cup torn fresh basil
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil.
- Add the remaining 1 tablespoon olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes.
- Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil.