Ingredients: 1 boneless beef top sirloin steak, cut 1 inch thick (about 1 1/2 pounds) 4 cups uncooked tri-colored corkscrew pasta, cooked 1 (14-ounce) can quartered artichoke hearts, drained 1 large red bell pepper, cut into thin strips 1 cup small pitted ripe olives (optional) 2 tablespoons thinly sliced fresh basil 1/2 cup prepared balsamic vinaigrette

Recipe Info Category: Salads Rating: 4 Contributor: Juliette Stevens

Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes. Cut steak lengthwise in half, then crosswise into thin slices.

Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.