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Beefsteak Pasta Salad
Nb persons: 0
Yield:
Preparation time: 10 minutes
Total time:
Source:
| 8-12 oz. | round or sirloin steak |
| 1/2 tsp. | olive or sesame oil |
| Beef Marinade: | |
| 2 TB. | soy sauce |
| 2 TB. | orange juice |
| 1 tsp. | COARSE GROUND PEPPER |
| 1/2 tsp. | GRANULATED GARLIC |
| 1/4 tsp. | POWDERED GINGER |
| 2 TB. | chopped green onions or CHIVES |
| Pasta: | |
| 3 Cups | dry pasta, (bite-sized) |
| 2 TB. | ITALIAN DRESSING BASE |
| 1 TB. | water |
| 4 TB. | vegetable oil |
| 2 TB. | balsamic or red wine vinegar |
Slice steak across the grain into bite-size pieces. Whisk together soy sauce, orange juice, PEPPER, GARLIC, GINGER, and green onion or CHIVES. Toss beef to coat, refrigerate at least 30 minutes (can be prepared a day in advance). Bring 2 quarts salted water to a boil, add pasta, and cook 8-10 minutes, stirring occasionally. While pasta is cooking, mix ITALIAN DRESSING BASE with the water, let stand 5 minutes. Whisk in oil and vinegar then toss with the cooked pasta in a roomy bowl. Let stand. Heat a heavy skillet over high heat; add the oil. Remove beef from marinade, add to the pan and sear until browned (6-8 minutes). Stir while cooking. Liquid will start to come out of the beef; keep cooking and stirring until it has reabsorbed into the meat. Toss pasta again to coat with dressing, add steak, and toss to combine. Great eaten warm, or refrigerate until ready, then bring to room temperature before serving.
Serves: 6-8
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