Charlene's Recipe

Lone Star steak and Wagon Wheels

Category: Meat

1 lb wagon wheel pasta
1 boneless top sirloin steak (1 1/4 lb); about 1 inch thick
2 Tbsp corn oil
1/4 cup fresh lime juice
1 can (10 oz) diced tomatoes and green chilies, un-drained
1 cup (about 16 oz) black beans, drained and rinsed
1 sweet green pepper, cored, seeded and chopped
1 cup frozen corn kernels, thawed
1/4 cup sliced green onion
1/2 cup loosely packed fresh cilantro leaves
1/2 tsp cumin
1 tsp salt
2 cloves garlic, finely chopped

Cook pasta in a large pot of lightly salted boiling water until firm but tender.
Meanwhile, with a knife, trim any fat from steak. Cut steak lengthwise in 1/2 the crosswise into 1/8 inch thick strips.
Heat 1 Tbsp oil in a large skillet over medium heat. Add 1/2 of steak; saute 1-2 minutes or until meat is lihtly browned. Remove steak to platter. Repeat with remaining oil and sliced steak.
In same skillet, mix lime juice, tomatoes, and chiles with liquid, beans, green pepper, corn, green onion, cilantro, garlic, cumin and salt; simmer over medium low heat, 6-8 minutes or until mixture in heated through and green onion and green pepper are slightly tender but not completely cooked.
Add meat to skillet along with any juices that have accumulated on the platter; cook, stirring, until heat through, 1-2 minutes.
To serve, drain pasta and place on a clean platter. Spoon mixture on top of pasta. Garnish with cilantro sprigs if desired.