Lone Star Steak and Pasta is a simple yet succulent pasta dish. It is filling and always a hit with family and friends regardless of the time of year. The black beans, tomatoes and chilies and corn with green onions make this a full bodied meal. The addition of lime juice gives a gentle hit that finishes off the dish superbly. Also, you can have a meal for up to 6 people ready within 20 minutes including preparation. The National Pasta Association included this recipe in a recent contest. It was classed as one of the Top 10 Favourites from the “Great States of Pasta” Recipe Contest Winners! Using Rotini Pasta (fusilli) helps to wipe up the sauce. Also serve the recipe is a warmed dish to prevent the pasta from cooling down. Pasta dishes should always be eaten hot.
Lone Star Steak and Pasta
- 1 lb Rotini pasta
- 1 tbsp olive oil
- 1/4 cup lime juice
- 10 oz diced tomatoes with green chilies undrained
- 16 oz black beans rinsed and drained
- 1 1/4 lbs beef sirloin steak 1" thick boneless
- 1 cup green pepper chopped
- 1 cup frozen corn thawed and drained
- 1/4 cup green onion sliced
- 1/2 cup cilantro
- 2 tsp garlic minced
- 1/2 tsp ground cumin
- 1 tsp Salt
- Cook pasta according to package directions.
- While pasta is cooking, trim fat from steak and cut lengthwise in half and then crosswise into 1/8" thick strips.
- Heat oil in large nonstick skillet over medium-high heat.
- Add steak, half at a time and cook 1-2 minutes or until outside surface is no longer pink. Remove steak and set aside.
- In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper, corn, onion, cilantro, garlic, cumin, and salt. Cook and stir until hot.
- Add cooked meat and cook until heated through.
- Serve with steak and vegetable mixture over pasta.