Steak and Pepper Pasta Salad
PREP 30 minutes
GRILL 9 minutes
SERVES 4
See Also: Zucchini Ribbons, Pasta, and Arugula Recipe
Ingredients:
- 1 1⁄2 cups dried multigrain rotini pasta
- 8 oz. fresh asparagus, trimmed and cut into 2-inch pieces
- 1 lb. boneless beef sirloin steak
- 10 miniature sweet peppers
- 1⁄3 cup canola oil
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon-style mustard
- 2 tsp. honey
- 1⁄2 tsp. sea salt
- 1⁄4 tsp. black pepper
- 2 oz. blue cheese, crumbled
See Also: Lime Couscous with Summer Veggies Recipe
Directions:
- Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain and rinse with cold water; drain again.
- Meanwhile, heat a grill or grill pan coated with nonstick cooking spray over medium-high heat. Grill steak, uncovered, 4 to 5 minutes or until desired doneness, turning once. Transfer to a cutting board; cover with foil while grilling peppers.
- Coat the peppers with cooking spray. Grill, uncovered, over medium-high heat 5 to 7 minutes or until charred, turning frequently.
- For dressing, in a large bowl whisk together the next six ingredients (through black pepper). Thinly slice steak. Add steak, pasta mixture, and peppers to bowl; toss gently until well coated. Sprinkle with cheese.
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