Steak Italiano

This filling meal hits the spot with all the fixings. A nice steak, Portobello mushrooms, Italian pasta and Italian sauce.

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Ingredients:

• 2 well-marbled rib eye steaks
• 2 whole large Portobella mushrooms
• 2 slices provolone cheese, use #4 slice setting
• 1 26 oz can garlic & herb Italian tomato sauce
• 1 3.8 oz can sliced black olives
• 4 tbsp capers, drained and rinsed
• Enough tube pasta for 2 servings
• Dried marjoram
• Granulated garlic
• 2 tbsp butter or margarine

Method

Prepare water for pasta. Put tomato sauce, capers and olives in a pan deep enough to hold sauce and steaks, pan needs to have a lid. Preheat tomato sauce over medium heat until just about to bubble. Reduce heat to medium low. When pasta water boils add pasta. Snap stem stubs off mushrooms and after breaking them up add the stems to the sauce. Put large mushroom caps in water with cooking pasta. When pasta is half cooked add steaks to the sauce, making sure they are covered with sauce. Cover and simmer slow for 4-5 minutes. Turn steaks and remove mushroom caps, allowing for water to mostly drip off. Place caps on each steak and top with a slice of provolone cheese. Cover and let simmer another 4-5 minutes. When pasta is cooked, drain and return to pasta pot. Add butter or margarine, a good pinch of marjoram and a light sprinkle of granulated garlic. Mix and blend until pasta tubes are all coated. Keep heating on a low heat, stirring often. When steaks are done, spoon tomato sauce on dinner plates and place steaks with mushrooms atop sauce. Add pasta to plate and using a slotted spoon add caper and olive mixture.

Notes: This is not a dish for ones preferring well done steaks. Cooked at a med-low heat will produce a tender rare to medium rare steak. Any more doneness will result in toughening the steaks. The pasta water will turn brownish from par cooking the mushroom caps, this is a good thing.

Number of servings: 2

Submitted By: habsauce
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