Meal Solutions

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Ingredients:

• 1 1/2 pounds sirloin steak, cut 1-inch thick
• 4 c. uncooked tri-colored rotelle (spiral-shaped) pasta
• 1 (14 oz) can quartered artichoke hearts, drained
• 1 large red bell pepper, cut into julienne strips
• 1 c. small pitted ripe olives, optional
• 2 tbsp thinly sliced fresh basil
• Balsamic Vinaigrette:
• 1/4 c. olive oil
• 1/4 c. balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried basil leaves

All you do

1. Grill steak over medium-high heat until desired doneness is reached, turning once. Let stand for 10 minutes.
2. Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices.
3. Meanwhile cook pasta according to package directions.
4. In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, if desired, and fresh basil; mix lightly.
5. In small bowl, whisk together vinaigrette ingredients. Pour over beef mixture; toss to coat. Cover and refrigerate at least 2 hours or overnight, if desired, before serving.