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| 1 1/2 x ca. 450 g | Beef sirloin steak boneless, cut 1" thick |
| 4 Tasse | Tri-colored rotelle (spiral-shaped pasta) uncooked |
| 14 x ca. 30 g | Quartered artichoke hearts drained |
| 1 gross | Red bell pepper cut into julienne strips |
| 1 Tasse | Small pitted ripe olives (optional) |
| 2 Esslöffel | basil fresh, thinly sliced |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | balsamic vinegar |
| 1 1/2 Teelöffel | basil leaves dried |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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preparation 30 minutes
1. Place beef steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil steak approx. 16 to 18 minutes for medium-rare to medium donesness, turning once. Let stand 10 minutes. Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices.
2. Meanwhile cook pasta according to package directions. Drain; rise with cold water.
3. In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, if desired , and fresh basil; mix lightly.
4. In small bowl, whisk together vinaigrette ingredients. Pour over beef mixture; toss to coat. Cover and refrigerate at least 2 hours or overnight, if desired, before serving.
- http://www. Txbeef. Org
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