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Pepper Steak Pasta Salad
Sue Willson, Minot, ND - 2001 1st place winner

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 -inch wedges
yellow bell pepper, thinly sliced
green bell pepper, thinly sliced
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
Cilantro sprigs

Cook pasta according to package directions. Drain, rinse in cold water and drain.

Season steak with salt and 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 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.

Serves 4.