Servings: 6

INGREDIENTS:

• 1 lb Rotini or other medium pasta shape
• 1 1/4 lbs boneless beef top sirloin steak, 1″ thick
• 1 Tbs Olive oil
• 1/4 cup Fresh lime juice
• 1 10 oz can Diced tomatoes with green chilies, undrained
• 1 16 oz can Black beans, rinsed and drained
• 1 cup Green pepper, chopped
• 1 cup Frozen corn, thawed and drained
• 1/4 cup Green onion, sliced
• 1/2 cup Loosely packed cilantro leaves
• 2 tsp Garlic, minced
• 1/2 tsp Ground cumin
• 1 tsp Salt

INSTRUCTIONS:

1. Cook the pasta according to the package directions until al dente. Drain and set aside.
2. While the pasta is cooking, trim any excess fat from the boneless beef top sirloin steak. Cut the steak lengthwise in half, and then crosswise into 1/8-inch thick strips.
3. In a large nonstick skillet, heat olive oil over medium-high heat. Add the sliced beef to the skillet, working in batches if necessary, and cook for 1-2 minutes or until the outside surface is no longer pink. Remove the cooked steak from the skillet and set it aside.
4. In the same skillet, add fresh lime juice, undrained diced tomatoes with green chilies, rinsed and drained black beans, chopped green pepper, thawed and drained frozen corn, sliced green onion, cilantro leaves, minced garlic, ground cumin, and salt. Cook and stir the mixture until it is heated through and well combined.
5. Return the cooked beef to the skillet with the vegetable mixture and cook until everything is heated through.
6. Serve the steak and vegetable mixture over the cooked pasta.

This flavorful and satisfying Steak and Vegetable Pasta recipe combines tender strips of beef with a medley of vibrant vegetables and zesty lime juice. The black beans and corn add a touch of sweetness, while the green chilies and cilantro contribute a delightful kick. Enjoy this delicious dish as a complete and hearty meal.

Here are some delicious variations to try:

1. Chicken and Vegetable Pasta: Substitute the beef with boneless, skinless chicken breast or thighs. Cook the chicken in the same way as the beef until fully cooked and no longer pink. Proceed with the rest of the recipe as directed.
2. Shrimp and Vegetable Pasta: Replace the beef with peeled and deveined shrimp. Saute the shrimp in the skillet until they turn pink and opaque. Add them to the vegetable mixture, and toss everything with the pasta.
3. Vegetarian Pasta Primavera: Omit the meat and use a variety of colorful vegetables like cherry tomatoes, zucchini, bell peppers, asparagus, and broccoli. Add some vegetable broth or pasta sauce to create a saucy primavera-style pasta.
4. Spicy Steak and Vegetable Pasta: Increase the heat by adding chopped jalapenos or red pepper flakes to the vegetable mixture. For extra spice, use fire-roasted diced tomatoes with green chilies.
5. Steak Fajita Pasta: Marinate the beef strips in a mixture of lime juice, cumin, chili powder, and garlic before cooking. Add sliced bell peppers and onions to the skillet and cook them until tender-crisp. Serve the fajita-style steak and vegetables over pasta.
6. Steak and Broccoli Alfredo Pasta: Prepare a creamy Alfredo sauce with heavy cream, Parmesan cheese, and butter. Saute broccoli florets along with the beef strips and combine them with the Alfredo sauce. Serve over cooked pasta.
7. Asian-inspired Beef and Vegetable Noodles: Use soba noodles or rice noodles instead of rotini. Stir-fry the beef and vegetables with a mix of soy sauce, ginger, and sesame oil. Garnish with chopped scallions and sesame seeds.
8. Mediterranean Steak and Veggie Pasta: Replace the lime juice with lemon juice and add Kalamata olives and sun-dried tomatoes to the vegetable mixture. Sprinkle with crumbled feta cheese before serving.
9. Pesto Steak and Vegetable Pasta: Toss cooked pasta with pesto sauce and add sauteed steak strips and vegetables to create a flavorful and vibrant dish.
10. Italian Style Steak and Vegetable Pasta: Incorporate Italian herbs like basil, oregano, and thyme into the vegetable mixture for a Mediterranean twist. Finish with a drizzle of balsamic glaze for added tanginess.