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Name: Penne with Pepper Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3/4 pound Beef top sirloin steak; 2 tablespoons Black pepper crushed; 2 cloves Garlic minced; 1 tablespoon Canola oil; 1 large Onion sliced; 1 Red onion sliced; 2 tablespoons Balsamic vinegar; 1 cup Beef broth; 8 ounces Penne pasta; 6 ounces Arugula; Parmesan to taste

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INGREDIENTS

3/4 pound Beef top sirloin steak
2 tablespoons Black pepper ; crushed
2 cloves Garlic ; minced
1 tablespoon Canola oil
1 large Onion ; sliced
1 Red onion ; sliced
2 tablespoons Balsamic vinegar
1 cup Beef broth
8 ounces Penne pasta
6 ounces Arugula
Parmesan ; to taste

INSTRUCTIONS

Directions

1. Preheat the broiler. Place the flank steak ~~lthttp://recipes.prevention.com/RecipeSearch/flank%20steak-Recipes.aspx> on the rack of a broiler pan and coat all sides with the pepper and garlic. Let stand about 10 minutes.

2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.

3. Prepare the pasta according to package directions, drain, and place in a large bowl.

4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145F for medium rare, 160F for medium, or 165F for well done. Let stand for 10 minutes, then slice into thin strips.

5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.

NOTES

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Penne with Pepper Steak

3/4 pound Beef top sirloin steak
2 tablespoons Black pepper crushed
2 cloves Garlic minced
1 tablespoon Canola oil
1 large Onion sliced
1 Red onion sliced
2 tablespoons Balsamic vinegar
1 cup Beef broth
8 ounces Penne pasta
6 ounces Arugula
 Parmesan to taste

Directions
1. Preheat the broiler. Place the flank steak ~~lthttp://recipes.prevention.com/RecipeSearch/flank%20steak-Recipes.aspx> on the rack of a broiler pan and coat all sides with the pepper and garlic. Let stand about 10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.
3. Prepare the pasta according to package directions, drain, and place in a large bowl.
4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145F for medium rare, 160F for medium, or 165F for well done. Let stand for 10 minutes, then slice into thin strips.
5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.

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Nutrition

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Serving Size: 1 Serving (740g)
Recipe Makes: 4

Calories: 447
Calories from Fat: 154 (34%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 2.2g
Cholesterol 80.9mg		25 %
Sodium 1640.1mg		57 %
Potassium 927.4mg		24 %
Total Carbohydrate 41.7g		12 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 39g
Protein 31.3g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 447

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