La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6121/
Beef, Pasta and Artichoke Salad with Balsamic Vinaigrette
Yield: 8 servings
Preparation Time: 40 minutes; Chilling Time: 2 hrs or overnight
Ingredients
| 1 |
|
boneless beef top sirloin steak, cut 1-inch thick (1-1/2 lbs.)
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| 4 |
cups |
tri-colored corkscrew pasta, uncooked. Cook pasta according to package directions.
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| 1 |
can |
(14 ounce) quartered artichoke hearts, drained
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|
|
| 1 |
|
large red bell pepper, cut into thin strips
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| 1 |
cup |
small pitted ripe olives, optional
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| 2 |
Tablespoons |
thinly sliced fresh basil
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|
|
| 1/2 |
cup |
balsamic vinaigrette
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Directions:
Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Let steak stand 10 minutes. Cut lengthwise in half, then crosswise into thin slices.
Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in bowl. Add vinaigrette; toss. Refrigerate, covered, at least 2 hours.
To broil:
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.
Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6121/