Italian Steak & Pasta

Prep Time: 0 minutes Marinate Time: 6 to 8 hours Cook Time: 30 minutes Ingredients: 1 pound beef top round steak, 3/4 inch thick 1/2 cup prepared fat-free Italian dressing 1 clove garlic, crushed 1/2 teaspoon cracked black pepper 2 teaspoons olive oil 2 medium zucchini, quartered, cut into 1/4? slices 1 1/2 cups sliced mushrooms 1can (14-1/2 oz) diced Italian seasoned tomatoes, undrained 1/4 teaspoon crushed red pepper 2 cups cooked farfalle (bow tie) pasta Grated parmesan cheese (optional) Chopped fresh basil (optional) 1. Place beef, dressing and garlic in plastic bag. Close bag securely, turning to coat. Marinate in refrigerator 6 to 8 hours or overnight. 2. Remove steak from marinade; discard marinade. Press black pepper evenly on both sides of steak. Heat large nonstick skillet over medium heat until hot. Add steak; cook 11 to 12 minutes for medium rare doneness, turning once. Remove steak. Season with salt, if desired; keep warm. 3. In same skillet, heat oil until hot. Add zucchini and mushrooms; stir-fry 2 to 3 minutes or until tender. Add tomatoes and red pepper. Cook 5 minutes, stirring occasionally. Add pasta; heat through. Meanwhile carve steak crosswise into thin slices. Serve with vegetable mixture. Sprinkle with cheese and basil, if desired. Makes 4 servings. "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."