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Thursday, June 30, 2011

Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

As shown on WIBW 13 News at 4 with Ralph Hipp, June 29, 2011

1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil

Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves

Grill steak over medium-high heat until desired doneness is reached, turning once.  Let stand for 10 minutes before slicing.  Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil.  Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients.  Toss lightly.  In a small bowl, combine dressing ingredients and whisk well.  Pour over pasta/beef mixture in bowl and toss to coat.  Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.

Serves 8 (1 ½ cups each)

Now You're Cookin',
Chef Alli