1 1/2 lb beef sirloin steak - boneless, cut, 1 thick
4 cup tri-colored rotelle - (spiral-shape, d pasta) - u
14 oz quartered artichoke hearts - draine, d
1 large red bell pepper - cut into julienne, strips
1 cup small pitted ripe olives - (optiona, l)
2 tbsp thinly sliced fresh basil
BALSAMIC VINAIGRETTE
1/4 cup olive oil
1/4 cup balsamic vinegar
1 1/2 tsp dried basil leaves
3/4 tsp salt
1/4 tsp pepper
Directions
preparation 30 minutes
1. Place beef steak on rack in broiler pan so surface of meat is 3 to
4 inches from heat. Broil steak approx. 16 to 18 minutes for
medium-rare to medium donesness, turning once. Let stand 10 minutes.
Trim fat from steak. Cut steak lengthwise in half and then crosswise
into thin slices.
2. Meanwhile cook pasta according to package directions. Drain; rise
with cold water.
3. In large bowl, combine beef, pasta, artichoke hearts, bell pepper,
olives, if desired , and fresh basil; mix lightly.
4. In small bowl, whisk together vinaigrette ingredients. Pour over
beef mixture; toss to coat. Cover and refrigerate at least 2 hours or
overnight, if desired, before serving.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 8 servings
Beef~ Pasta & Artichoke Toss Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Pasta; Steak
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We hope you enjoy this Beef~ Pasta & Artichoke Toss recipe.
