Sirloin Steak and Pasta Salad

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

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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

437 (24% from fat)

Fat:

11.8g (sat 4.3g,mono 4.5g,poly 0.8g)

Protein:

29.4g

Carbohydrate:

54.4g

Fiber:

4.4g

Cholesterol:

54mg

Iron:

4.5mg

Sodium:

582mg

Calcium:

100mg