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Author Topic: BEEF, PASTA & ARTICHOKE SALAD WITH BALSAMIC VINAIGRETTE  (Read 958 times)
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« on: March 10, 2009, 04:05:22 PM »

BEEF, PASTA & ARTICHOKE SALAD
WITH BALSAMIC VINAIGRETTE
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
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. Combine beef, pasta, artichoke hearts, bell
pepper, olives, and basil in large bowl. Add vinaigrette; toss. Cover and
refrigerate at least 2 hours.
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