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Steak & Tomato-Basil Pasta

6 beef tenderloin steaks or 3 boneless beef top loin steaks cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil leaves
1/4 cup grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4 pounds)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions; keep warm. Meanwhile,
in a large saucepan or Dutch oven, heat oil over medium heat. Add
onion and garlic; cook and stir until tender. Add remaining sauce
ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered,
10 minutes, stirring occasionally.

Place beef steaks on grid over medium, ash-covered coals. Grill
steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin
steaks) for medium rare to medium doneness, turning once. Season
with salt and pepper.

Trim fat from steaks. (Cut top loin steaks crosswise in half.)
Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve
steaks with pasta.

Makes 6 servings


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