Penne with Seared Flank Steak

Penne with Seared Flank Steak


Serves: 6

  • 1 poundflank steak
  • salt and pepper to taste
  • granulated garlic to taste
  • granulated onion to taste
  • 1 tablespoonolive oil
  • 1 (16 ounce) packagepenne pasta
  • 1 tablespoonolive oil
  • 4 clovesgarlic, minced
  • 1/2 largeonion, diced
  • 1 cupwhite wine
  • 2 (14 ounce) cansdiced tomatoes
  • 1 (15 ounce) jarAlfredo sauce (I prefer Newman’s Own(R))
  • 1 cupchopped fresh basil
  • 1 cupgrated Parmesan cheese
  • 1/2 cupgrated Pecorino Romano cheese
  • 1 sprigfresh basil for garnish

Preparation method

Prep: 30 mins     | Cook: 30 mins

  1. Season the flank steak with salt and pepper, garlic and onion powders. Heat the olive oil in a skillet over high heat until shimmering. Sear the steak in the hot pan until nicely browned on each side. Remove from the pan and set aside.
  2. Bring a large pot of salted water to a boil over high heat. Cook the penne until al dente. Drain, and set aside.
  3. While the penne is cooking, heat the remaining olive oil in a separate pot or Dutch oven over medium heat. Cook the garlic and onion in the hot oil until soft, about 5 minutes. Pour in the white wine, and increase heat to high. Boil the wine for 2 minutes, then add the canned tomatoes and Alfredo sauce.
  4. Once the sauce begins to simmer, reduce heat to a gentle simmer. Slice the flank steak into bite-size strips across the grain. Stir the steak and pasta into the sauce, then stir in the chopped basil and cheeses. Garnish with a sprig of fresh basil to serve.