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Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette

Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette

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.
Recipe courtesy of the National Cattleman's Beef Association

Nutrition Facts

Serving Size 1 serving
Amount Per Serving
Calories 305 Fiber 4g
Calories From Fat 94 Sugars 1g
Total Fat 10g Protein 24g
Saturated Fat 3g Carbohydrates 29g
Cholesterol 57mg Potassium 558mg
Sodium 247mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 8
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Full | 3x5 | 4x6
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