Recipe
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
1 ½ lbs. sirloin steak, cut 1-inch thick | ||
4 c. uncooked tri-colored rotelle (spiral-shaped) pasta | ||
1 (14 oz) can quartered artichoke hearts, drained | ||
1 large red bell pepper, cut into julienne strips | ||
1 c. small pitted ripe olives, optional | ||
2 tbsp. thinly sliced fresh basil | ||
Balsamic Vinaigrette: | ||
¼ c. olive oil | ||
¼ c. balsamic vinegar | ||
¼ tsp. salt | ||
¼ tsp. pepper | ||
1 ½ tsp. dried basil leaves |
Directions
- Grill steak over medium-high heat until desired doneness is reached, turning once. Let stand for 10 minutes.
- Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices.
- Meanwhile cook pasta according to package directions.
- In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, if desired, and fresh basil; mix lightly.
- 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.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 70mg
- Sodium: 310mg
- Total Carbohydrates: 36g
- Protein: 25g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 4%