Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 8 servings
Ingredients
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
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 305
Calories from Fat 94 (31%)
% Daily Value*
16%Total Fat 10g
15%Saturated
Fat 2.9g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 4g
19%Cholesterol 57mg
10%Sodium 247mg
16%Potassium 558mg
10%Total
Carbohydrate 29g
17%Dietary
Fiber 4.2g
Sugars 1g
Sugar Alcohols 0g
48%Protein 24g