 | | Directions |
- Cook fettuccine according to package directions; drain and keep warm.
- Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm.
- Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley.
Nutrition information per serving: 539 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 1 mg cholesterol; 762 mg sodium; 57 g carbohydrate; 3 g fiber; 47 g protein; 12 mg niacin; 0.6 mg vitamin B6; 1 mcg vitamin B12; 4 mg iron; 48 mcg selenium; 8 mg zinc. |
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Servings: 4
|  | | Ingredients | | - | | 4 beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each) |
| - | | 8 ounces fettuccine |
| - | | 1 jar (26 ounces) pasta sauce with olives |
| - | | 1 teaspoon dried oregano leaves, crushed |
| - | | 1/4 cup finely shredded Italian cheese blend or mozzarella cheese |
| - | | 2 teaspoons chopped fresh parsley |
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