Steak and Farfalle Pasta

No picture... sorry.

I made steak and farfalle pasta last night for dinner. It was OK. Not my favorite. Not the worst either. I am really not a tomato sauce kind of person, but I did enjoy it. I would think that someone who likes marinara sauces would like this. I will give the recipe. I ate it before I remembered to take a picture! OOPS!

Here is the recipe, from cleaneatingmag.com:

INGREDIENTS:

• 5 cloves garlic, finely minced, divided
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp cinnamon, ground
• 1/2 tsp fresh ground black pepper
• 1 lb lean eye round steak, cubed
• 16 oz whole-wheat farfalle pasta
• Olive oil cooking spray
• 1 medium yellow onion, finely diced
• 1 28-oz jar or can no-salt-added crushed tomatoes
• 1 1/2 tsp Italian seasoning
• 1 tsp dried basil
• 8 oz low-fat sour cream

INSTRUCTIONS:

1. Prepare marinade: In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)
2. Cook farfalle according to package directions. Drain and set aside.
3. Drain 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 cooking spray and sauté steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
4. Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and sauté until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.
5. Serve 1 cup farfalle with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.