NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1 oz Dry gluten-free brown rice pasta

0.25 cup Tomato puree

2 tbsp Plain Greek yogurt

1 cup Sliced cremini mushrooms

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 tsp Dried oregano

PREPARATION

• 1

  Boil a pot of salted water and cook the gluten-free pasta according to package directions until al dente.

• 2

  Season the sirloin steak with half the sea salt and black pepper.

• 3

  Heat one teaspoon of olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare, then remove and let it rest.

• 4

  In the same skillet, add the remaining teaspoon of olive oil and sauté the sliced mushrooms and minced garlic until the mushrooms are golden and tender.

• 5

  Remove the mushrooms from the pan and set them aside.

• 6

  Lower the heat to medium-low and add the tomato puree and dried oregano to the skillet, simmering for 2 minutes to meld the flavors.

• 7

  Stir the Greek yogurt and cooked pasta into the tomato sauce, tossing until the sauce is creamy and evenly coats the noodles.

• 8

  Slice the rested steak against the grain and serve it immediately alongside the creamy pasta and sautéed mushrooms.