This is easily one of my three favorite dishes in my mother's repertoire. She only started making it five years ago, and whenever I'm home I ask for it. It takes well to substitutions, so go ahead and experiment.

　　

Ingredients

Serves 6

　　1 1-pound flank steak or top round steak

　　3 green onions, cut into 1-inch pieces

　　2 medium-size red peppers, cut into bite-size pieces

　　2 medium-size yellow peppers, cut into bite-size pieces

　　1/2 pound linguine

　　4 tablespoons olive oil

　　salt

　　1/4 pound Mediterranean or ripe olives, pitted

　　3 tablespoons minced parsley

　　1/4 teaspoon crushed red pepper

　　2 ounces sliced provolone cheese, cut into bite-size pieces

　　

Step 1

Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.

　　

Step 2

Cook linguine according to package directions (but don't add salt to the boiling water).

　　

Step 3

Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.

　　

Step 4

In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.

　　

Step 5

Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.