Beef, Pasta and Artichoke Salad with Balsamic Vinaigrette Recipe

Beef, Pasta and Artichoke Salad with Balsamic Vinaigrette Recipe

  • 1 (1 1/2-pound) beef top sirloin steak, cut 1 inch thick
  • 4 cups dried tri-colored corkscrew pasta, cooked
  • 1 (14 ounce) can quartered artichoke hearts, drained
  • 1 large red bell pepper, cut into thin strips
  • 1 cup small pitted ripe olives (optional)
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 cup prepared balsamic vinaigrette
  1. Preheat broiler.
  2. 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.
  3. Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.