Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. | New York strip 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 | ||
| ¼ c. | olive oil | |
| ¼ c. | balsamic vinegar | |
| ¼ tsp. | salt | |
| ¼ tsp. | black pepper | |
| 1 ½ tsp. | dried basil leaves |
Directions
- Grill steak over medium-high heat until desired doneness is reached, turning once. Let stand for 10 minutes.
- Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices.
- Meanwhile cook pasta according to package directions.
- In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, if desired, and fresh basil; mix lightly.
- 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.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 45mg
- Sodium: 500mg
- Total Carbohydrates: 36g
- Protein: 23g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 2%
Recipe Source:
adapted from www.beefitswhatsfordinner.com.