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Italian Steak and Pasta
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1 lb beef top round steak, ¾" thick
½ cup prepared fat-free italian dressing
1 clove garlic, crushed
½ tsp cracked black pepper
salt to taste (optional)
2 tsp olive oil
2 medium zucchini, quartered and cut into ¼" slices
1½ cups sliced mushrooms
1 14½oz can diced seasoned tomatoes, undrained
¼ tsp crushed red pepper
2 cups bowtie pasta, cooked and drained
grated parmesan cheese (optional)
chopped fresh basil (optional)
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Place beef, dressing and garlic in zip-top bag. Close bag securely, turning to coat. Marinate in refrigerator 6-8 hours or overnight. Remove steak from marinade. Press black pepper evenly into both sides of steak.
Heat large non-stick skillet over medium heat. Add steak; cook 11-12 mins for medium rare doneness, turning once. Remove steak. Season with salt, if desired. Keep warm. In same skillet, heat oil. Add zuccini and mushrooms; stir-fry 2-3 mins until tender. Add tomatoes and red pepper. Cook 5 mins, stirring occasionally. Add pasta; heat through. Carve steak crosswise into thin slices. Serve over pasta mixture. Sprinkle with cheese and basil, if desired.
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