Spicy Pan-Fried Steaks

The key to this recipe is the Arrabiata sauce. The hints of spiciness balance well with the robust flavor of the pasta and turn a cheaper cut of meat into something that seems much more exotic. Since the beef comes in 4 packs you will have leftovers if cooking for 2 and the extra sauce is a great excuse to make a pizza with a little flare later in the week.

1 package Organic Sprouted Wheat Pappardelle Pasta
½ Large to Medium onion cut into thin rings
~2 T olive oil
2-3 cloves garlic, crushed or minced
Basil oregano and fresh ground black pepper
Beef Cube Steak
3/4 of a jar of Trader Giotto’s Arrabiata Sauce
3 T milk
Shredded Mozzarella or Grated Parmesan cheese

Prepare pasta according to package while you are working on the sauce/steak.

Add oil to medium frying pan. Sauté onions on medium heat until they are tender and slightly translucent. Set aside.
In the same pan add garlic, dry spices, more oil if necessary and sauté briefly (~1 min).
Place steaks in the pan on top of the spices. Flip regularly and cook until the steaks are almost done. (Depends on how you prefer your meat and how thick the meat is. ~5 total minutes each side is on the rare end of the spectrum).
Reserve a few of the best looking onion rings as a garnish and return the rest to the pan.
Pour the Arrabiata Sauce and milk over the steaks and simmer for about 5 minutes.

To prepare the plates, dish out a serving of pasta and cover it with sauce. Sprinkle on the Mozzarella or Parmesan cheese and then lay the steak on the pasta. Top the steak with a few of your most beautiful onions and you are ready to go. We like to eat this with fresh green beans or a green leafy salad.

Meal planning note: Use the rest of the sauce for a homemade pizza, think grilled chicken with bell peppers.


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