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.)

4 cups tri-colored corkscrew pasta, uncooked. Cook pasta according to package directions.

1 can (14 ounce) 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 balsamic vinaigrette

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.

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