beef, pasta and artichoke toss
- 1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
- 2 teaspoons vegetable oil
- 1 medium onion, cut into thin wedges
- 3/4 cups prepared barbecue sauce
- 4 crusty rolls, split
Place beef steak on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil steak approximately 16-18 minutes for medium-rare to medium doness, turning once.
Let stand 10 minutes. Trim fat from steak. Carve steak lengthwise in half and then crosswise into thin slices.
Meanwhile, cook pasta according to package directions. Drain and rinse with cold water.
In a large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil. Mix lightly.
In a small bowl, whisk together olive oil, vinegar, basil leaves, salt and pepper. Pour over beef and pasta mixture. Toss to coat.
Cover and refrigerate at least 2 hours or overnight, if desired, before serving.
Nutrition Info per serving: (1 serving, 9 oz.) 386 calories; 15 g fat (3 g saturated fat, 9 g monounsaturated fat); 43 mg cholesterol; 599 mg sodium; 29 g carbohydrate; 3 g fiber; 32 g protein; 9.2 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 4.2 mg iron; 53 mcg selenium; 5.4 mg zinc.