Recipe by J. D. Tyre
"Northern Italian recipe with beef and vegetables over linguini."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry white wine
1 (1 1/2-pound)
beef flank steak
1 (12 ounce) package
uncooked linguine pasta
Vidalia onion, wedged
sliced portobello mushrooms
salt and ground black pepper to taste
ripe tomatoes, cut into wedges
grated Asiago cheese
Well, I had everything on hand, so decided to make this MOST delicious dish, let me say, it was awesome!!!! Husband is picky, and he LOVED it too! I used skirt steak, also used the marinade in the sauce, and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair, x-tra cheese is a must always, but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!!
Edible, but won't make again. Followed the recipe almost exactly (omitted the tomatoes, added a shallot and a few more spices at the end). Very one-dimensional in flavor. The wine is overpowering in the meat; perhaps rubbing it with a mixture of the mustard, W. sauce, Italian seasoning, and lemon juice would have been better as a marinade. I found myself scrambling at the end to add some seasonings to save the dish from complete boredom. Luckily, the Asiago helped a lot, but the recipe shouldn't have relied on the cheese to "make" it.
Simply amazing. This was much better than I envisioned .. usually pasta dishes have a creamy sauce .. this was delightful. I scaled it down to 2 .. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum!
The recipe tasted great, smelled great and me look like the chef I never tried to be, To add a personal flare and taste to the beef I tried a flavored liqour such as Barcardi O (citris rum) to give it a slight twang instead of the dry white wine.
I thought this recipe was very easy and flavorful. I was afraid of the recipe list because I thought it would be a budget buster, but it turned out to be not so bad. I added some balsamic vinegar when I added mushrooms, which I think improves the flavor. I would definitely try to thicken the sauce next time though, perhaps with some cornstarch. I used strip steaks, I would double the amount of meat called for if you're feeding a family, but the marinade was great and the meat was tender. The whole dish was very unique and certainly worth my while.
I used this recipe as a base for a pasta dish. Instead of the flank steak, I cooked sweet sausage in olive oil, then tossed in mushrooms, onions, garlic then followed along. It came out great!
this recipe was absolutely delicious! I made it for my co-workers and it was a hit!!!
I thought this was O.K. The redeeming part was the asiago cheese at the end. Too watery. Just not all that fabulous though my husband loved the flavor. Won't make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 242
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a rich and meaty pasta sauce.
This hearty baked pasta casserole stars Italian sausage in a rich tomato sauce.
A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.