Great Tastes of Manitoba

Dijon Crusted Sirloin Pasta Salad

25 mins
Prep: 10 mins | Cook: 15 mins | Servings: 6-8

Ingredients

  • 4 cups (1 L) dried penne pasta
  • 1 lb (500 g) beef striploin steak New York cut boneless
  • 3 Tbsp (45 mL) Dijon mustard, 1 Tbsp (15 mL) in marinade, 2 Tbsp (25 mL) in vinaigrette
  • 1 Tbsp (15 mL) dried rosemary, ground
  • 1/4 tsp (1 mL) EACH salt and black pepper
  • 1/3 cup (75 mL) canola oil
  • 4-5 cloves of garlic, minced
  • 1/2 tsp (2 mL) dried red pepper flakes
  • 1/4 cup (50 mL) white balsamic vinegar
  • 4 cups (1 L) half spring mix lettuce/half baby spinach
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) crumbled Feta cheese

Directions

Marinade:

  1. Form a paste with Dijon, rosemary, salt and pepper.
  2. Cover beef striploin with marinade; refrigerate for 20 minutes.
  3. Cook pasta.

Vinaigrette:

  1. Over low-heat simmer garlic, tomatoes and red pepper flakes in oil until tender.
  2. Remove from heat; whisk in Dijon and vinegar.

Striploin:

  1. Grill on an indoor grill or barbeque over medium-high heat for 7 minutes per side for medium until a digital thermometer reads 160°F/71°C; let rest 5 minutes.

Assembly:

  1. Combine warm pasta in vinaigrette with mixed greens and Feta.
  2. Thinly slice steak into 1/4-inch pieces, lie over pasta salad; garnish with extra Feta.

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