Sirloin Steak And Pasta Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Jump-start dinner by using leftover steak.

Ingredients

• 2 cups uncooked penne or mostaccioli
• 1/4 pound green beans, trimmed
• 1 (3/4 pound) boneless sirloin steak, trimmed
• 1 tablespoon salt-free garlic-pepper blend
• 1 1/2 cups thinly sliced red onion
• 1 1/2 cups thinly sliced red bell pepper
• 1/4 cup chopped fresh basil
• 3 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 teaspoon extra virgin olive oil
• 1 teaspoon bottled minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (1 ounce) crumbled blue cheese

Directions

1. Preheat broiler.
2. While broiler preheats, bring 3 quarts water to a boil in a large Dutch oven.
3. Add pasta; cook 5 1/2 minutes.
4. Add beans; cook 3 minutes or until pasta is done.
5. Drain and rinse with cold water.
6. Drain.
7. Sprinkle steak with garlic-pepper blend.
8. Place steak on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
9. Let stand 5 minutes.
10. Cut steak diagonally across grain into thin slices.
11. Combine onion and next 8 ingredients in a large bowl.
12. Add pasta mixture and beef; toss well to coat.
13. Sprinkle with cheese.

Yield: 4 servings (serving size: about 1 1/2 cups)