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Steak Pizzaiola & Pasta Recipe

   
 

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     Steak Pizzaiola & Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35 minutes

Ingredients
8 ounces linguine
3 tablespoons EVOO
3 cloves garlic, peeled and crushed
4 boneless sirloin or rib-eye steaks (about 8 oz. each)
Salt and pepper
1 can (14.5 oz.) diced tomatoes
8 ounces fresh mozzarella, sliced
1 cup grated parmesan
1 bunch arugula (3 oz.)
 

Instructions
In a large pot of boiling, salted water, cook the linguine according to package instructions. Drain; return to the pot. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-low heat. Add the garlic and cook until golden, 5 minutes; transfer to a cutting board and finely chop. Season the steaks with salt. Increase the heat to medium-high, add the steaks and cook, turning once, for 5 minutes for medium- rare; transfer to a broiler-safe pan and reserve the skillet.
Preheat the broiler. Return the skillet to medium-high heat. Add the tomatoes, their juices and the garlic; season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour the sauce over the steaks and top with the mozzarella. Broil until the cheese is melted and browned in spots, about 3 minutes. Place the pasta pot over the medium heat and add the remaining 2 tbsp. EVOO, the parmesan and arugula. Cook until the arugula is wilted; season with salt and pepper. Serve the steaks with the pasta.


Originally Submitted
12/26/2012





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