Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette
Cut: Top Sirloin Steak
Preparation Time: 10 Minutes
Refrigerate Time: 2 Hours
Cook Time: 30 Minutes |
|
|
Main Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)
4 cups uncooked 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
Directions:
- 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.
- Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours. Makes 8 servings.
Recipe Notes:
Nutrition information per serving: 348 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 37 mg cholesterol; 511 mg sodium; 40 g carbohydrate; 4.0 g fiber; 27 g protein; 8.9 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.2 mg iron; 22.9 mcg selenium; 4.0 mg zinc.
|
|