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1 1/4 pounds beef top sirloin steak, boneless, cut 1-inch-thick
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8 ounces linguine, uncooked
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2 large cloves garlic, crushed
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 to 2 tablespoons olive oil or 1 teaspoon olive oil
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8 ounces portobello mushroom, caps, cut in half, then cut crosswise into 1/4-inch-thick slices
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2 tablespoons fresh basil leaves, thinly sliced
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1/3 cup Romano cheese, freshly grated
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fresh basil, sprigs, optional
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1 medium red bell pepper, cut into 1/8-inch-thick strips or red bell pepper, rings, optional
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