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Beef, Pasta &
Artichoke Toss |
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Serves 8
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1-1/2 |
lbs. beef sirloin
steak or shoulder
steak, cut 1 inch
thick |
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4 |
cups uncooked
tri-colored
rotelle
(spiral-shaped)
pasta |
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1 |
can (14 ounce)
quartered
artichoke hearts,
drained |
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1 |
large red bell
pepper, cut into
julienne strips |
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1 |
cup small pitted
ripe olives
(optional) |
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2 |
Tbsp. thinly
sliced fresh basil |
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1/4 |
cup olive oil |
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1/4 |
cup balsamic
vinegar |
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1-1/2 |
tsp. dried basil
leaves |
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3/4 |
tsp. salt |
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1/4 |
tsp. pepper |
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Place beef steak
on rack in broiler
pan so surface of
meat is 3-4 inches
from heat. Broil
steak
approximately
16-18 minutes for
medium-rare to
medium doness,
turning once. |
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Let stand 10
minutes. Trim fat
from steak. Carve
steak lengthwise
in half and then
crosswise into
thin slices. |
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Meanwhile, cook
pasta according to
package
directions. Drain
and rinse with
cold water. |
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In a large bowl,
combine beef,
pasta, artichoke
hearts, bell
pepper, olives,
and fresh basil.
Mix lightly. |
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In a small bowl,
whisk together
olive oil,
vinegar, basil
leaves, salt and
pepper. Pour over
beef and pasta
mixture. Toss to
coat. |
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Cover and
refrigerate at
least 2 hours or
overnight, if
desired, before
serving. |
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Serve with crusty
bread and fresh fruit.
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Beef can also be
grilled
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