SIRLOIN MEDALLIONS, ROASTED PEPPERS, MUSHROOMS AND PASTA

Sirloin Medallions, Roasted Peppers, Mushrooms and Pasta image

Provided by Manami

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

Cook pasta according to package directions; drain.
Keep warm.
Meanwhile, trim fat from steak.
Cut steak lengthwise in half and then crosswise into 1/8" strips.
In large nonstick skillet, heat half the oil over medium high heat until hot.
Add beef and garlic, half at a time, and stir fry 1-2 minutes, or until outside surface is no longer pink; remove.
Season with salt, pepper to taste and Italian seasoning.
In same skillet, heat remaining oil until hot.
Add mushrooms and any combination of bell pepper strips; stir fry 3-4 minutes or until mushrooms are tender.
Return beef to pan; add sliced parsley and toss.
Place pasta on platter, spoon mixture on top.
Sprinkle with cheese.
Enjoy with a loaf of warm crispy bread, and sliced tomatoes with onions, and a glass or two of Merlot or Pinot Noir.