Sometimes, I come across a recipe that inspires me to use a recipe in a way I hadn’t considered before. Cinnamon and steak aren’t two things I would ordinarily consider putting together. Somehow, I became convinced, and honestly, they really work well together. I’ll admit, it might be because the cinnamon isn’t the star of this recipe. The tomato cream sauce really stands out, and is pretty fantastic.
The steak marinades in a cinnamon mixture for at least one hour, but can marinate overnight. That means if you throw it together in the morning, you can have a quick pasta dinner almost ready when you get home from work. I was very pleased with this, and as an added bonus, it’s a pretty healthy dinner.
Steak in Tomato Cream Sauce with Farfalle
- 5 cloves garlic, finely minced, divided
- 1/4 C. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground black pepper
- 1 lb. lean eye round steak, cubed
- 16 oz. farfalle (bow tie) pasta
- 1 medium yellow onion, finely diced
- 1 28-oz can no-salt-added crushed tomatoes
- 1 1/2 tsp. Italian seasoning
- 1 tsp. dried basil
- 8 oz low-fat sour cream
To prepare the marinade, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper in a medium bowl.
Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour (or overnight).
Cook farfalle according to package directions, then drain and set aside.
Drain the steak cubes and discard marinade.
Heat a large cast-iron or nonstick skillet over high heat for 1 minute.
Reduce heat to medium-high, mist with non-stick cooking spray and sauté steak until browned on each side, about 4 minutes total.
Remove steak from pan and set aside.
Mist the same pan with cooking spray again, add onion and remaining 2 cloves garlic and sauté until brown, about 2 to 3 minutes.
Add the tomatoes and reduce heat to medium low.
Add the Italian seasoning, basil and sour cream and combine.
Cook for an additional 2 to 3 minutes, then mix in the steak and cook for 2 more minutes, until meat and sauce are heated through.
Makes 8 servings (1 C. pasta and 3/4 C. steak mixture per serving).
Source: adapted slightly from Clean Eating