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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."
-- Julie D., Oakville, Washington
Preparation time: 20 minutes
Cooking time: 20 minutes
You Will Need
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 boneless beef 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
What to Do
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° F; medium, 160° F; well-done, 170° F). 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.
Serves 4
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