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|Pepper Steak Pasta Salad|
|Recipe courtesy North Dakota Wheat Commission|
|8 ounces bowties, rotini or other small pasta
1 pound beef top sirloin steak, cut 1 inch thick
1 teaspoon salt
1 teaspoon black pepper, divided
2 tablespoons sesame oil
2 tablespoons vinegar
2 tablespoons sugar
3 tablespoons soy sauce
Juice of 1 lime (2 tablespoons)
2 medium tomatoes, sliced in ½-inch wedges
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
¼ cup chopped cilantro
1 teaspoon olive oil
2 cloves garlic, crushed
1 teaspoon toasted sesame seeds or pine nuts
Red onion slices, separated
Toasted sesame seeds or pine nuts
|Cook pasta according to package directions. Drain, rinse in cold water and drain.
Season steak with salt and ½ teaspoon black pepper. Place on grill over medium coals or low to medium heat on gas grill. Grill to desired doneness, turning once. Remove and let steak rest 5 minutes. Slice across the grain into thin slices.
In a covered container shake together sesame oil, vinegar, sugar, soy sauce, lime juice and ½ teaspoon black pepper. In a large bowl, toss pasta, steak, tomatoes, bell peppers, cilantro, olive oil, garlic, 1 teaspoon sesame seeds and dressing. Chill lightly, up to 1 hour.
Garnish with red onion rings, toasted sesame seeds and cilantro.