Salt-free garlic-pepper seasons juicy steak. We recommend using sirloin, but using flank steak works great, too.
2 cups uncooked penne or mostaccioli (tube-shaped pasta)
1/4 pound green beans, trimmed
1 (3/4-pound) boneless sirloin steak, trimmed
1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)
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 extravirgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled blue cheese
How to Make It
While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.
Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.
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This was a hit in my house! My husband loved the meal. I used goat cheese instead and sauteed the onion and red pepper before use. Instead of sirloin, I broiled flank steak. We love veggies, so I added frozen corn with the green beans and it made for rich color and flavor. Delish!
Ironically, had leftover steak, veggies & pasta in frig from a party. Sauted vegggies and added steak & pasta at end. Turned off heat and stirred in dressing serving warm. Did not have blue cheese. It was quick, easy & delish!
Our family loved it! We followed the recipe, but left off the blue cheese. It was an excellent Monday night dinner. I would even serve this to friends if we were having a casual night on the patio. It had the right amount of spice.
This was good, but I agree it's a little too...tangy, I guess. I served it hot and it was quick to cook and easy to make. I ate it alone and everyone else had homemade dinner rolls. I might add spinach next time...or decrease the mustard...or add some chicken broth and cook it down a little. I'll make it again though, it's a good start.
I actually served this as a hot pasta dish instead of a cold salad, and it came out delicious! I roasted the red peppers before slicing, and sauteed the onions in Wegmans basting oil, salt and garlic pepper. This added a little time onto the initial prep but was definitely worth the effort, my boyfriend can't stop raving about it!
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