Sirloin Steak and Pasta Salad
You can never have too many main course recipes, so give Sirloin Steak and Past From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.
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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Provenance Vineyards Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.
Provenance Vineyards Napa Valley Merlot
Our 2006 Merlot isn't shy, with its deep, dark garnet hue and abounding aromas of rich blackcherry, cassis and clove. Approachable, integrated tannins frame the generous dark fruitflavors and coat the palate with soft velvet. The long, fruity finish, laced with autumn spices,ends with a lively cranberry zing. "This is a very classy wine from a gorgeous vintage. Takethat, Miles!" laughs Winemaker Tom Rinaldi, with a reference to the film Sideways.