MEDITERRANEAN STEAK & PASTA WITH TOMATO-OLIVE SAUCE

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MEDITERRANEAN STEAK &
PASTA WITH TOMATO-OLIVE SAUCE


4 6-ounce beef round (sirloin) tip center steaks, cut 3/4-inch thick
8 ounces fettuccine
1 26-ounce jar 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
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 doneness; turn twice. Do
not overcook. Remove steaks 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.