1. Slice steak diagonally across grain into 1/4-inch strips. 2. Place steak in zip-top plastic bag. 3. Add 1/2 cup tomato juice, lime juice, garlic, cumin and red pepper flakes. 4. Marinate in refrigerator at least 4 hours. 5. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade. 6. Coat a large skillet with cooking spray; add oil and place over high heat until hot enough to sizzle. 7. Add steak and cook 3 minutes or until done to taste. Remove steak from skillet and keep warm. 8. Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender. 9. When pasta is done, drain well. Place in a large bowl. 10. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss. 11. Add Salt and pepper to taste. Serve immediately. 12. NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
