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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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While there are quite a few ingredients in this recipe, it doesn't take too long to make - and cleanup afterward's a snap. We're the parents of a daughter, 2. -Julie DeRuwe, Oakville, Washington Ingredients:
3/4 cup olive oil |
2 tablespoons lemon juice |
2 teaspoons dried oregano |
1 tablespoon dijon mustard |
2 teaspoons red wine vinegar |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 cups cooked small pasta shells |
1 beef top sirloin steak (1 pound) |
rub: |
1 tablespoon olive oil |
3 garlic cloves, minced |
2 teaspoons dried oregano |
2 teaspoons pepper |
1 teaspoon sugar |
salad: |
2/3 cup diced cucumber |
1/2 cup crumbled blue or feta cheese |
1/4 cup sliced ripe olives |
1/4 cup chopped red onion |
1/4 cup minced fresh parsley |
1 jar (2 ounces) diced pimientos, drained |
iceberg or romaine lettuce |
Directions:
1. Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate.
2. Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
3. Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing. Yield: 4 servings.
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