We really enjoyed this recipe and will definitely make it again. Based on other reviews, I briefly sauteed the red pepper and red onion. Served with a small green side salad.
Sirloin Steak and Pasta Salad
More From Cooking Light
- Calories: 437
- Calories from fat: 24%
- Fat: 11.8g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 0.8g
- Protein: 29.4g
- Carbohydrate: 54.4g
- Fiber: 4.4g
- Cholesterol: 54mg
- Iron: 4.5mg
- Sodium: 582mg
- Calcium: 100mg
- 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
- Preheat broiler.
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note