Sirloin Steak and Pasta Salad
(Alisa's note: use less red onion, we found it overwhelming)
2 cups uncooked penne or mostaccioli (tube-shaped pasta)
1/4 pound green beans, trimmed
1 (3/4-pound) boneless sirloin steak, trimmed
1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced red bell pepper
1/4 cup chopped fresh basil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled blue cheese
While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.
Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.
Yield: 4 servings (serving size: about 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 437(24% from fat); FAT 11.8g (sat 4.3g,mono 4.5g,poly 0.8g); PROTEIN 29.4g; CHOLESTEROL 54mg; CALCIUM 100mg; SODIUM 582mg; FIBER 4.4g; IRON 4.5mg; CARBOHYDRATE 54.4g
Cooking Light, DECEMBER 2003