Sirloin Steak and Pasta Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 398.8
- Total Fat: 10.3 g
- Cholesterol: 78.9 mg
- Sodium: 504.6 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 2.9 g
- Protein: 33.4 g
View full nutritional breakdown of Sirloin Steak and Pasta Salad calories by ingredient
Introduction
taken from cookinglight.com taken from cookinglight.comNumber of Servings: 4
Ingredients
-
2 cups uncooked penne or mostaccioli
1/4 lb green beans, trimmed
3/4 lb boneless sirloin steak, trimmed
1 Tbsp salt-free garlic/pepper blend
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced red bell pepper
1/4 cup chopped fresh basil
3 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
1 tsp olive oil
1 tsp minced ginger
1/4 tsp salt
1/4 tsp black pepper
1/4 cup crumbled goat cheese
Directions
Preheat broiler.
While the broiler preheats, bring 3 quarts water to a boil. Add pasta; cook 5.5 minutes. Add beans and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain.
Sprinkly steak with 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 in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.
Makes 4 1 1/2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
While the broiler preheats, bring 3 quarts water to a boil. Add pasta; cook 5.5 minutes. Add beans and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain.
Sprinkly steak with 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 in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.
Makes 4 1 1/2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
