Last week on a grocery trip, I was all kinds of tickled when I saw the free sample people hanging out around the store. It’s always fun finding new foods. Plus I was seriously starving.
Our local food store chain has been putting a huge emphasis on cooking classes and giving away recipes, most likely in attempts to save people from the McDonalds and Burger Kings. I’m loving this new “marketing tactic”, since it’s giving me new ideas for supper. One of the tables had samples of this recipe, which I totally had to try at home…
Beef, Pasta, and Artichoke Toss with Balsamic Vinaigrette
1 1/2 lbs sirloin steak, cut 1-inch thick
4 cups uncooked tri-colored rotini (spiral-shaped) pasta
1 can quartered artichoke hearts, drained
1 large red bell pepper, cut into Julienne strips
1 cup small pitted ripe olives, optional
1 tbsp thinly sliced fresh basil
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
1 1/2 tsp dried basil leaves
1. Grill steak over medium-high heat until desired doneness is reached. Let stand for 10 minutes.
2. Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices.
3. Cook pasta.
4. In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil. Mix lightly.
5. In a small bowl, whisk together vinaigrette ingredients. Pour over beef and pasta, tossing lightly to coat. Cover and refrigerate at least 2 hours or overnight if desired before serving.
Unfortunately, my family is picky. Peppers and artichokes are a big no-no if I’m making supper for everyone. I could have just added them to my bowl, but that would have required a special trip to the store since all I had was the pasta, steak, and balsamic vinegar. Sadly it just wasn’t the same as the delicious pasta I had the other day.
I do encourage others to try it out, but ONLY if you can get away with the very visible veggies. I’ll have to waite until a family gathering to make this dish again.