Sirloin Medallions, Roasted Peppers, Mushrooms And Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb linguine or 1/2 lb other pastas
• 1 lb boneless beef top sirloin steak, cut 1-inch thick
• 2 tablespoons olive oil
• 2 large garlic cloves, crushed
• 1/2 lb any mushroom, thinly sliced
• 1 medium green bell pepper, cut in 1/8-inch thick strips or
• 1 medium yellow bell pepper, cut in 1/8-inch thick strips or
• 1 medium red bell pepper, cut in 1/8-inch thick strips
• 2 tablespoons italian seasoning
• 2 tablespoons thinly sliced italian parsley
• salt, to taste
• fresh ground black pepper, to taste
• 1/3 cup grated romano cheese

Recipe

• 1 cook pasta according to package directions; drain.
• 2 keep warm.
• 3 meanwhile, trim fat from steak.
• 4 cut steak lengthwise in half and then crosswise into 1/8" strips.
• 5 in large nonstick skillet, heat half the oil over medium high heat until hot.
• 6 add beef and garlic, half at a time, and stir fry 1-2 minutes, or until outside surface is no longer pink; remove.
• 7 season with salt, pepper to taste and italian seasoning.
• 8 in same skillet, heat remaining oil until hot.
• 9 add mushrooms and any combination of bell pepper strips; stir fry 3-4 minutes or until mushrooms are tender.
• 10 return beef to pan; add sliced parsley and toss.
• 11 place pasta on platter, spoon mixture on top.
• 12 sprinkle with cheese.
• 13 enjoy with a loaf of warm crispy bread, and sliced tomatoes with onions, and a glass or two of merlot or pinot noir.