Caprese Pasta and Steak with Pesto
Ingredients
- 2 (8-oz) pkg refrigerated fettuccine
- 1½ lb flank steak (or use flat-iron steak)
- 1 Tbsp Montreal steak seasoning
- 2 Tbsp olive oil
- 8 Roma tomatoes, thinly sliced
- 1 (8-oz) pkg sliced fresh mozzarella cheese
- 1 (1-oz) pkg fresh basil, separated into leaves
- 1 (8-oz) jar basil pesto
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, sprinkle steak with seasoning. Cook steak in hot oil in a large nonstick skillet over medium-high heat 6 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing.
- Divide pasta among 6 plates; top with steak, tomatoes, cheese and basil.
- Spoon pesto into a microwave-safe bowl. Microwave on HIGH 30 seconds or until thoroughly heated; drizzle over steak and pasta.
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