Flank Steak Aldente

READY IN: 20mins
Top Review by SkipperSy

Linguine is one of my favorite Italian noodles and I see that you also know my secret, "Aldente!" I also like Flank Steak and Mushrooms, so this dish is a REAL WINNER FOR ME! Adding, fresh basil within the recipe and then some basil sprigs on the side give this dish an extra special touch of class. I liked this dish so much, that I made it a second time. This time I added some expensive tomatoes from the vegetable/food gourmet store (wish I had a home garden, live in NYC) and a few lemon wedges on the side as well. Try it, you'll like it!

Ingredients Nutrition


  1. Start water for linguine according to package instructions.
  2. Pasta should be cooked to the aldente stage.
  3. Combine flank steak, cornstarch, dry sherry, and sugar; set aside.
  4. In large saute pan, heat butter and olive oil, add chili peppers and garlic.
  5. Saute until garlic is soft, not brown.
  6. Add mushrooms and saute for 2 minutes, add beef and saute quickly until meat is light brown, add remaining ingredients, adding 2-3 tablespoons of pasta water.
  7. Season to taste and bring to a simmer.
  8. Drain Linguini and add to skillet, bring back to simmer and serve immediately.
  9. If using fresh basil, garnish each of the serving plates with a sprig of the basil.
  10. Serve with garden salad and crusty rolls.

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