Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups grape tomatoes, halved
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup sliced fresh basil
- 2 cups bowtie pasta
- 1 tsp. peppercorns
- 1 lb. boneless beef top sirloin steak, cut 3/4" thick
- ½ cup crumbled goat cheese
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Instructions
- Heat oil in large saucepan over medium heat. Add onion and garlic. Cook and stir until tender (3-5 minutes).
- Add tomatoes, salt, and pepper. Cook until tomatoes start to soften, stirring occasionally (5 minutes). Stir in basil; cover and remove from heat. Set aside.
- Cook pasta according to package directions and drain. Stir in tomato mixture and keep warm.
- Grind peppercorns on a coarse setting or follow the tip to crack. Press cracked pepper evenly onto beef steak. Heat grill to medium and cook steak to a minimum internal temperature of 145ºF, turning once (8-10 minutes per side). Carve into thin slices.
- Top pasta with steak and goat cheese to serve.