SANTA FE STEAK PASTA
LAURIE’S HOMEADE
84
DIRECTIONS
Char peppers on stove top, grill or under broiler. Once blackened, seal in bag or airtight container to sweat for 10 minutes. Once cool remove skin stems and seeds. Slice into bite sized stripes. Meanwhile season steak with salt and pepper and grill or pan fry steak to the doneness of your liking. Remove from heat and let rest for 5 to 10 minutes before slicing. Cook minced garlic in olive oil over low heat until golden brown. Add in sun dried tomatoes (include the oil from the jar), sliced peppers and salt and pepper to taste. Cook over low heat until steak and pasta are ready. Cook pasta as directed. Make sure to salt the water. Drain. Slice steak into thin bite sized stripes. Combine pepper and sun dried tomato mixture with steak and pasta in bowl.
INGREDIENTS • 4 Anaheim Peppers • 5-6 Large Cloves of Garlic minced • 1/4 C. Olive Oil • 8.5 oz. Jar of Julienne Cut Sun Dried Tomatoes • 18 oz.Pappardelle Pasta any pasta of your choosing will work • 4, 6-8 oz. Steaks I use sirloin, but any steak will work • Salt & Pepper to Taste
Serve.
Enjoy as is or with Parmesan Cheese!
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