Sweet Blueberry Buttermilk Pies with Chamomile Cream
June 23, 2015 by ishitapahwa 11 Comments
- 2 tablespoons butter
- 1 pound sirloin steak
- 35-40 ounces DeLallo Vodka Sauce (it’s about 1½ jars)
- 2-3 large zucchini (or you could use regular pasta, but zucchini is so good!)
- Heat the butter in a large heavy duty skillet over medium low heat until lightly browned but not black (this just adds flavor to the steak).
- Cut the steak into bite sized pieces. Turn the heat up (higher heat is good!) and add the steak to the butter in the skillet. Let the steak sit in the pan for about a minute without stirring – this helps it get a nice sear on one side, like you see in the picture. Flip the steak pieces and cook for another minute or two, until both sides are well-seared. This should only take 2-3 minutes – because of the size of the steak pieces, you really only need to sear the outside and the insides will continue to cook just enough once you remove from the pan.
- Remove the skillet from heat, transfer the steak to a bowl, and wipe the skillet with a paper towel to remove excess grease. Add the sauce to the pan. Stir in the steak and simmer for 5-10 minutes while you prepare the zucchini noodles or pasta.
- Spiralize or cut the zucchini into noodles, or cook the pasta, depending on what you’re using. Top with the sauce and sprinkle with Parmesan and parsley. Serve immediately.
For the nutrition facts, I did not enter the DeLallo nutritional values specifically – I just used a generic vodka sauce, so there may be some variance.Zucchini noodles are notorious for getting watery once you add sauce to them, but I haven’t had any problems as long as I eat this right away. The leftovers will get some excess moisture, but you can either just stir it up like in the last picture, or store the noodles and sauce separately.