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

Salt-free garlic-pepper seasons juicy steak. We recommend using sirloin, but using flank steak works great, too.

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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.

Step 4

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.

Chef's Notes

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.

Ratings & Reviews

KathrynNC's Review

Moodys
August 27, 2013
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.

teenywonder's Review

TwoIans
October 29, 2012
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!

Louman's Review

Louman
September 14, 2011
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!

TwoIans's Review

KathrynNC
July 12, 2010
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.

Moodys's Review

GatewayCook
June 10, 2010
Great recipe. Family loved it. We will truly have it again. It is a great weekday recipe for us; gives us enough leftovers for the next day's lunch.

GatewayCook's Review

teenywonder
November 30, 2009
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.

brennaeg's Review

brennaeg
August 11, 2009
Served it hot. Sauted the onion and red peppers and was glad I did. Thought the dressing had too much vinegar so will half it next time. Might also cook green beans a little longer. Good!

Belladonna714's Review

Belladonna714
August 09, 2009
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!