https://youtube.com/watch?v=SvuQWTduQfQ%22+allowfullscreen%3E%3C
Dijon Crusted Sirloin Pasta Salad
25 mins |
Servings:
6-8 |
Prep:
10 mins |
Cook:
15 mins
https://youtube.com/watch?v=SvuQWTduQfQ%22+allowfullscreen%3E%3C
Dijon Crusted Sirloin Pasta Salad
25 mins
Servings:
6-8
Prep:
10 mins
Cook:
15 mins
Dijon Crusted Sirloin Pasta Salad
25 mins
Servings:
6-8
Prep:
10 mins
Cook:
15 mins
Ingredients
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
Method
Marinade
- Form a paste with Dijon, rosemary, salt and pepper.
- Cover beef striploin with marinade; refrigerate for 20 minutes.
- Cook pasta.
Vinaigrette
- Over low-heat simmer garlic, tomatoes and red pepper flakes in oil until tender.
- Remove from heat; whisk in Dijon and vinegar.
Striploin
- 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
- Combine warm pasta in vinaigrette with mixed greens and Feta.
- Thinly slice steak into 1/4-inch pieces, lie over pasta salad; garnish with extra Feta.