Steak Fajita Pasta

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Steak Fajita Pasta

Post  justmecookin on Fri May 20, 2011 1:02 pm

Steak Fajita Pasta

1 pound beef flank steak or boneless beef sirloin steak
1 small onion, thinly sliced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1-1/3 cups water
1/4 teaspoon hot pepper sauce
1 package (4.8 ounces) angel hair pasta with herbs
2/3 cup half-and-half cream

Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170).

Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet.

Return to a boil. Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta. Makes 4 servings.

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