Sirloin and Gorgonzola Pasta

Sirloin and Gorgonzola Pasta Author: Canadian Living Credits: Sirloin and Gorgonzola Pasta

Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.

  • Portion size 4 servings
  • Credits : Pasta by the Season: 2004

Ingredients

  • 1 tablespoon vegetable oil
  • 8 oz top sirloin grilling steaks
  • 1 onion chopped
  • 3 cups sliced mushrooms (about 8 oz/250 g)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup milk
  • 5 cups rigatoni pasta (about 12 oz/375 g)
  • 3 oz Gorgonzola crumbled
  • 3 oz blue cheese crumbled
  • 1 plum tomato seeded and chopped
  • 1 green onion sliced

Method

In large nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 8 to 10 minutes or until browned outside and medium-rare inside. Transfer to cutting board; cut across the grain into thin strips. Cover and keep warm.

Add onion and mushrooms to skillet; cook, stirring often, for 8 minutes or until no mushroom liquid remains. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute.

Whisk milk into pan; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until slightly thickened and coats back of spoon.

Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain and return to pot. Add sauce and cheese; toss to coat. Transfer to serving bowl. Top with reserved steak; sprinkle with tomato and onion. Toss to serve.

 

Nutritional facts Per serving, about:

  • Sodium 735 mg
  • Protein 33 g
  • Total fat 17 g
  • Cholesterol 55 mg
  • Saturated fat 7 g
  • Total carbohydrate 83 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 75.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sirloin and Gorgonzola Pasta

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