Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef sirloin steak
-- boneless, cut 1" thick
4 c Tri-colored rotelle
-- (spiral-shaped pasta)
-- uncooked
14 oz Quartered artichoke hearts
-- drained
1 lg Red bell pepper
-- cut into julienne strips
1 c Small pitted ripe olives
-- (optional)
2 tb Thinly sliced fresh basil

--------------------BALSAMIC VINAIGRETTE-------------------------
1/4 c Olive oil
1/4 c Balsamic vinegar
1 1/2 ts Dried basil leaves
3/4 ts Salt
1/4 ts Pepper

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.

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