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Related recipes: Artichoke, Beef, Herbs, High Fiber, Low-Sugar, National Cattlemans Beef Association, Olives, Pasta, Salads, Sirloin Steak, Soups/Salads
Yield: 8 servings
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 Tbs thinly sliced fresh basil
1/2 cup prepared balsamic vinaigrette
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
