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| Home -> [Artichoke, Beef, Entrees, Meats, Pastas & Noodles, Vegetables] -> [Beef, pasta & artichoke toss Recipe] |
Beef, pasta & artichoke toss
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Artichoke, Beef, Entrees, Meats, Pastas & Noodles, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Beef sirloin steak | | | -- boneless, cut 1" thick | | 4
| cup | Tri-colored rotelle | | | -- (spiral-shaped pasta) | | | -- uncooked | | 14
| oz | 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 | | | BALSAMIC VINAIGRETTE | | 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 |
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Procedures:
| 1 | Preparation 30 minutes Place beef steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. | | 2 | Broil steak approx. 16 to 18 minutes for medium-rare to medium donesness, turning once. | | 3 | Let stand 10 minutes. | | 4 | Trim fat from steak. | | 5 | Cut steak lengthwise in half and then crosswise into thin slices. | | 6 | Meanwhile cook pasta according to package directions. | | 7 | Drain; rise with cold water. | | 8 | In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, if desired , and fresh basil; mix lightly. | | 9 | In small bowl, whisk together vinaigrette ingredients. | | 10 | Pour over beef mixture; toss to coat. | | 11 | Cover and refrigerate at least 2 hours or overnight, if desired, before serving. | | 12 | * cookfdn brings you this recipe with permission |
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