Artichoke and Beef Salad with Balsamic Vinaigrette
Artichoke and Beef Salad with Balsamic Vinaigrette
Serves: 8
Calorie: 305, Proteins: 24 g, Total Fat: 10 g, Fiber: 4.20 g, Sugar 1 g.


1 pound ss beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds) 4 cups uncooked tri-colored corkscrew pasta, cooked 1 can (14 ounces) quartered artichoke hearts, drained 1 each large red bell pepper, cut into thin strips 1 cup small pitted ripe olives (optional) 2 Tbs thinly sliced fresh basil 1/2 cup prepared balsamic vinaigrette


Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes. Cut steak lengthwise in half, then crosswise into thin slices. Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.

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