The marinade for the steak was fantastic, and the creamy sauce was rich without all the butter and oils that generally go into creamy sauces.
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5 cloves garlic, finely minced, divided
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 tsp cinnamon, ground
1/2 tsp fresh ground black pepper
1 lb lean eye round steak, cubed
16 oz whole-wheat farfalle pasta
Olive oil cooking spray
1 medium yellow onion, finely diced
1 28-oz jar or canned no-salt added crushed tomatoes
1 1/2 tsp Italian seasoning
1 tsp dried basil
8 oz low-fat sour cream
1 green pepper, chopped (my own addition)
Prepare marinade in bowl, whisk together 3 gloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)
Cook farfalle according to package directions. Drain and set aside.
Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray and saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
Mist same pan with cooking spray again, add onion and remaining garlic (and green pepper if using) and saute until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil, and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.
Serve 1 cup farfalle with 3/4 cup steak sauce. Garnish with additional sprinkling of Italian seasoning, if desired.
Nutrients per serving, click here.