LINGUINE WITH STEAK AND PEPPERS

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Linguine with Steak and Peppers image

Provided by Loretta Anderson

Categories     Beef     Cheese     Olive     Pasta     Pepper     Sauté     Quick & Easy

Yield Serves 6

Number Of Ingredients 11

1 1-pound flank steak or top round steak
3 green onions, cut into 1-inch pieces
2 medium-size red peppers, cut into bite-size pieces
2 medium-size yellow peppers, cut into bite-size pieces
1/2 pound linguine
4 tablespoons olive oil
salt
1/4 pound Mediterranean or ripe olives, pitted
3 tablespoons minced parsley
1/4 teaspoon crushed red pepper
2 ounces sliced provolone cheese, cut into bite-size pieces

Steps:

  • Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
  • Cook linguine according to package directions (but don't add salt to the boiling water).
  • Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
  • In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
  • Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.

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