Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month August 2005

Oklahoma Beef Council Recipe of the Month

Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette
Servings: Makes 8 servings

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 tablespoons thinly sliced fresh basil
1/2 cup prepared balsamic vinaigrette

OBC Recipe: Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette

Cooking Instructions:

1. 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.

2. Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.

Nutrition information per serving: 305 calories; 30 g protein; 21 g carbohydrate; 11 g fat; 537 mg sodium; 76 mg cholesterol; 3.8 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.5 mg iron; 5.6 mg zinc.