Warm Beef and Pasta Salad 

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

Suggestions:

Serve with crusty bread, if desired.

Ingredients:

200 g spiral pasta

2 tsp olive oil

8 lettuce leaves

4 teardrop tomatoes

1 cup sprouts

2 Tbsp redcurrant jelly/jam, melted

2 Tbsp wholegrain mustard

1/2 cup orange juice

400 g boneless, lean steak

Directions:

Make dressing by combining melted redcurrant jelly with mustard and orange juice. Cook pasta according to packet directions.

Brush steak with a little oil to stop surface drying out.

Cook under a well heated grill until well sealed (about 3-4 minutes each side) before turning.

For rare, remove immediately after sealing. For medium or well done, retain a high heat and continue cooking about 3-4 minutes each side for medium, 4-5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only.

Test steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.

Slice steak and toss through drained pasta with dressing and salad vegetables.

Variations:

Recommended Cuts:
Sirloin [New York cut], rib eye [Scotch fillet], rump [including eye, centre cut and tip], fillet, round eye medallion, eye of silverside, blade, oyster blade or topside.

Nutritional information does not include serving suggestions.

Author:

Meat & Livestock Australia

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