Directions
- 1Roast the diced red bell peppers, poblanos, jalapeños, and onion in the oven at 400 until soft.
- 2Prepare the steak by trimming it and dicing it into small pieces.
- 3Tenderize the steak with a meat tenderizer.
- 4Blend the cottage cheese, milk, mozzarella, Parmigiano reggiano, salt, and garlic in a blender until completely smooth.
- 5Cook the steak over high heat.
- 6Once the steak is almost cooked, add the roasted vegetables.
- 7Remove from heat and pour over the cream sauce.
- 8Mix until it looks creamy.
- 9Add 1 pound of fully cooked pasta.
- 10Mix until completely combined.
Ingredients
- 16 oz skirt steak
- 0 salt
- 0 pepper
- 0 garlic powder
- 500 g cottage cheese
- 150 g 1% milk
- 40 g low fat mozzarella
- 45 g Parmigiano reggiano
- 0 salt
- 0 garlic
- 3 red bell peppers
- 3 poblanos
- 4 jalapeños
- 1 large onion
- 448 g pasta
Equipment
ovenblenderfrying pan
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