Sirloin Steak and Pasta Salad

Name: Sirloin Steak and Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 0 teaspoons black pepper; 28 grams 1/4 cup crumbled blue cheese; 1 teaspoon bottled minced garlic; 3 Tbsps Dijon mustard; 1 teaspoon extravirgin olive oil; 59 milliliters chopped fresh basil; 113 grams green beans, trimmed; 473 milliliters uncooked penne or mostaccioli (tube-shaped pasta); 1 Tbsp salt-free garlic-pepper blend (such as Spice Hunter); 355 milliliters thinly sliced red bell pepper; 355 milliliters thinly sliced red onion; 0 teaspoons salt; 340 grams boneless sirloin steak, trimmed

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

Preheat broiler.

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Broiler

While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven.

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Water

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Dutch Oven

Broiler

Add pasta; cook 5 1/2 minutes.

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Pasta

Add beans, and cook 3 minutes or until pasta is done.

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Beans

Pasta

Drain and rinse with cold water.

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Water

Drain well.

Sprinkle steak with the garlic-pepper blend.

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Garlic

Pepper

Steak

Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.

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Broiler Pan

Let stand 5 minutes.

Cut steak diagonally across grain into thin slices.

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Grains

Steak

Combine onion and next 8 ingredients (onion through black pepper) in a large bowl.

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Black Pepper

Onion

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Bowl

Add pasta mixture and beef slices; toss well to coat.

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Pasta

Beef

Sprinkle with cheese.

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Cheese

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 0teaspoons

black pepper 28grams

1/4 cup crumbled blue cheese 1teaspoon

bottled minced garlic 3Tbsps

Dijon mustard 1teaspoon

extravirgin olive oil 59milliliters

chopped fresh basil 113grams

green beans, trimmed 473milliliters

uncooked penne or mostaccioli (tube-shaped pasta)1Tbsp

salt-free garlic-pepper blend (such as Spice Hunter)355milliliters

thinly sliced red bell pepper 355milliliters

thinly sliced red onion 0teaspoons

salt 340grams

boneless sirloin steak, trimmed

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.