Beef, Pasta & Artichoke Toss Salads

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Servings
   Serves 8

Prep Time
   30 minutes

Refrigerate
   2 hours or overnight

Cook Time
   16-18 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Chuck

Ingredients

• 1-1/2 lbs. beef sirloin steak or shoulder steak, cut 1 inch thick
• 4 oz. uncooked tri-colored rotelle (spiral-shapped) pasta
• 1 can (14 ounce) quartered artichoke hearts, drained
• 1 large red bell pepper, cut into julienne strips
• 1 cup small pitted ripe olives (optional)
• 2 Tbsp. thinly sliced fresh basil
• 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

Instructions

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.

Let stand 10 minutes. Trim fat from steak. Carve steak lengthwise in half and then crosswise into thin slices.

Meanwhile, cook pasta according to package directions. Drain and rinse with cold water.

In a large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil. Mix lightly.

In a small bowl, whisk together olive oil, vinegar, basil leaves, salt and pepper. Pour over beef and pasta mixture. Toss to coat.

Cover and refrigerate at least 2 hours or overnight, if desired, before serving.

Suggestions

Serve with crusty bread and fresh fruit.

Tips from Our Cook

Beef can also be grilled.

Nutritional Information

Nutrition Info per serving:  (1 serving, 9 oz.) 386 calories; 15 g fat (3 g saturated fat, 9 g monounsaturated fat); 43 mg cholesterol; 599 mg sodium; 29 g carbohydrate; 3 g fiber; 32 g protein; 9.2 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 4.2 mg iron; 53 mcg selenium; 5.4 mg zinc.