Grilled Sirloin Steak, Pasta and Artichoke Toss with Balsamic Vinaigrette

Recipe

Grilled Sirloin Steak, Pasta and Artichoke Toss with Balsamic Vinaigrette

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 ½ lbs. 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:
    ¼ c. olive oil
    ¼ c. balsamic vinegar
    ¼ tsp. salt
    ¼ tsp. pepper
    1 ½ tsp. dried basil leaves

    Directions

    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.

    Nutrition facts

    Servings

    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 70mg
    • Sodium: 310mg
    • Total Carbohydrates: 36g
    • Protein: 25g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 60%
    0%
    Iron 15%
    0%
    Calcium 4%