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Prep and Cook time: 30 minutes
Marinate Time: 2 hours or overnight
Makes: 8 servings
The sumptuous flavors of this salad benefit from chilling two hours, or even overnight.
Ingredients
1 boneless beef top sirloin steak, cut 1 inch
thick (about 1-1/2 pounds)
4 cups dried tri-colored corkscrew pasta, cooked
1 can (14 ounces) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives (optional)
2 tablespoons thinly sliced fresh basil
1/2 cup prepared balsamic vinaigrette
Instructions
1. Preheat broiler.
2. Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches
from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning
once. Remove; let stand 10 minutes. Cut steak lengthwise in half, then crosswise
into thin slices.
3. Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large
bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.
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