Beef, pasta & artichoke toss

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Beef sirloin steak boneless, cut 1\" thick
4 cups Tri-colored rotelle (spiral-shaped pasta) uncooked
14 ounces Quartered artichoke hearts drained
1 large Red bell pepper cut into julienne strips
1 cup Small pitted ripe olives (optional)
2 tablespoons Thinly sliced fresh basil
¼ cup Olive oil
¼ cup Balsamic vinegar
1½ teaspoon Dried basil leaves
¾ teaspoon Salt
¼ teaspoon Pepper

Directions

BALSAMIC VINAIGRETTE

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 --

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