Directions
- 1Dice up three red bell peppers, three poblanos, four jalapeños and one large onion. Season with salt and olive oil. Toss in the oven to roast until soft.
- 2Prep the steak: use 16 oz skirt steak, trimmed lean. Dice into small pieces and tenderize.
- 3Prepare a high protein cream sauce by adding 500g 2% cottage cheese, 150g 1% milk, 40g low fat mozzarella, 45g parmigiano reggiano, salt and garlic to taste to a blender. Blend until completely smooth.
- 4Start cooking your steak over high heat. Once almost entirely cooked through, toss in your roasted veggies.
- 5Remove from heat entirely and pour over your cream sauce. Give it a mix until it looks well combined.
- 6Add 448g (16 oz) of fully cooked pasta. Give that a mix until completely combined.
Ingredients
- 16 oz skirt steak
- 1 salt
- 1 pepper
- 1 garlic powder
- 500 g cottage cheese
- 150 g milk
- 40 g low fat mozzarella
- 45 g parmigiano reggiano
- 1 salt
- 1 garlic
- 3 red bell peppers
- 3 poblanos
- 4 jalapeños
- 1 large onion
- 448 g pasta
Equipment
ovenblenderfrying panknifemeat tenderizer
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