Steak:
Flank steak (~1.5 LB)
Oil (spray)
Salt (2 tsp)
Black pepper (2 tsp)
Vegetables:
Green bell pepper (285g)
Yellow onion (285g)
Garlic (3 cloves – minced)
Other:
Banza penne pasta (227g)
Whipped Greek cream cheese (70g)
Sliced mushrooms (16 oz)
Mozzarella (85g)
Parsley (Optional)
1. To cook the pasta (of your choice – we use penne), simply add to boiling water and let simmer until done.
2. Slice the flank steak into thin strips, then place in an oiled skillet set on medium high heat. Season with salt and pepper, then remove from the pan and set off to the side.
3. In the same pan on medium heat, spray with oil then toss in the mushrooms and let sear until the mushrooms have shrunk by half. Then toss in the sliced yellow onion and bell pepper (I cut mine into big chunks) and let sear until everything is caramelized. Then toss in the minced garlic to toast for 30 seconds, before mixing together.
4. Turn the heat off and add your cooked pasta and cooked steak back into the pan. Toss everything is well combined, then add in the whipped Greek cream cheese and mozzarella, and mix until well combined. (Optionally, you can broil everything after mixed.)
5. To prep/serve, add the pasta to each container and you’re ready to eat. Optionally, you can add fresh chopped parsley over the top. Enjoy 🙂
