Beef, Pasta, and Artichoke Salad with Balsalmic Vinegarette
Ingredients:
(Chilling time: 2 hours or overnight)
1 boneless beef top sirloin steak, cut 1” thick (1-1/2 lb)
4 cups uncooked tri-colored corkscrew pasta, cooked
1 can (14 oz) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives, optional
2 Tbsp thinly sliced fresh basil
1/2 cup balsamic vinaigrette
Directions:
Place steak on grill grid* over medium, ash-covered coals. Grill uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Let steak stand 10 minutes. Cut lengthwise in half, then crosswise into thin slices.
Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in bowl. Add vinaigrette; toss. Refrigerate covered at least 2 hours. Serves 8.
* If broiling steak: Place beef steak on rack in broiler pan so surface of beef is 3” to 4” from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
(Chilling time: 2 hours or overnight)
1 boneless beef top sirloin steak, cut 1” thick (1-1/2 lb)
4 cups uncooked tri-colored corkscrew pasta, cooked
1 can (14 oz) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives, optional
2 Tbsp thinly sliced fresh basil
1/2 cup balsamic vinaigrette
Directions:
Place steak on grill grid* over medium, ash-covered coals. Grill uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Let steak stand 10 minutes. Cut lengthwise in half, then crosswise into thin slices.
Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in bowl. Add vinaigrette; toss. Refrigerate covered at least 2 hours. Serves 8.
* If broiling steak: Place beef steak on rack in broiler pan so surface of beef is 3” to 4” from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.