Warm Beef and Pasta Salad

Warm Beef and Pasta Salad

Tender grilled steak sliced and tossed with mustard and currant dressing, pasta and salad.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (14 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 18 mins

Yield: 4 x approx. 1-3/4 cup servings

Heart-Friendly Recipe Low Sodium Recipe High-Fiber Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 Tbsp currant jelly (preferably red currant), melted
  • 2 Tbsp wholegrain or coarse-grain mustard
  • 1/2 cup orange juice
  • 7 oz uncooked spiral pasta
  • 14 oz boneless, lean steak, trimmed
  • 2 tsp olive oil
  • 8 lettuce leaves
  • 1 cup sprouts
  • 4 small tomatoes, cut into wedges

Directions:

DRESSING: Make dressing by combining melted currant jelly with mustard and orange juice. Cook pasta according to package.

STEAK: Brush steak with a little oil to prevent surface drying out. Broil or cook under a well heated grill until well seared (about 3 to 4 minutes each side) before turning.

For rare, remove immediately after searing. For medium or well done, continue cooking about 3 to 4 minutes each side for medium, 4 to 5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only. Test that steak is to your liking by pressing with tongs rather than cutting it. To retain juiciness, cover and rest about 2 minutes before serving.

SALAD: Slice steak and toss through drained cooked pasta, dressing and salad vegetables.

Variations:

Recommended cuts: sirloin, rib eye, rump, fillet, round eye, flank.

Serve with crusty bread (serving suggestion is not included in the nutritional analysis).