SKIRT STEAK PASTA RECIPES

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain, return the pasta to the pot and toss with 2 tablespoons olive oil. Cover with a lid to keep warm.
• Meanwhile, season the steak with salt and pepper. In a large skillet, heat the remaining 1 tablespoon olive oil over high heat. Add the steak and cook, turning once, until medium-rare, 7 to 9 minutes; transfer to a cutting board. Let rest for 10 minutes before thinly slicing.
• Add the asparagus and mushrooms to the skillet, season with salt and cook until tender, 3 to 5 minutes. Remove from the heat and stir in 1 cup water, the soy sauce, garlic and ginger, scraping up any browned bits; season with salt and pepper. Toss with the noodles and top with the sliced steak and cilantro.

Steps:

• Place beef in 3-quart saucepan; add enough water to cover beef by 1 inch. Stir in remaining steak ingredients. Heat to boiling over medium-high heat. Reduce heat to low. Cover; simmer 50 to 60 minutes or until beef is tender enough to shred. Remove beef from liquid; discard liquid. Cool beef 15 minutes or until easy to handle. To shred beef, using 2 forks, pull beef apart along the grain of the meat.*
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is transparent. Reduce heat to medium. Stir in wine; cook 30 to 60 seconds, stirring constantly, until slightly reduced.
• Stir in all remaining sauce ingredients except bell pepper and parsley. Cook uncovered about 7 minutes or until slightly thickened. Stir in shredded beef and bell pepper. Cover; cook 5 to 8 minutes longer, stirring occasionally, until bell pepper is crisp-tender and beef is thoroughly heated. Sprinkle with parsley before serving.