1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil
Serves 8 (1 ½ cups each)
And for the Balsamic Vinaigrette:
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves
Grill steak over medium-high heat until desired doneness is reached, turning once. Let stand for 10 minutes before slicing. Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil. Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients.
Toss lightly. In a small bowl, combine dressing ingredients and whisk well. Pour over pasta/beef mixture in bowl and toss to coat. Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.
Enjoy! Ralph and Chef Alli