Beef And Pasta Salad With Asparagus Recipe
You will have to try this Beef And Pasta Salad With Asparagus very soon. Beef And Pasta Salad With Asparagus is healthy and tasty at the same time.
Try it today!
Ingredients
1/2 16-ounce package bow-tie macaroni
1 beef top round steak, 1 inch thick
1 pound asparagus
Salad oil
Salt
1 medium-sized onion, diced
2 tablespoons white-wine vinegar
1 tablespoon prepared mustard
1 1/2 teaspoons sugar
1/4 teaspoon basil
1/4 teaspoon crushed red pepper
1 7-ounce jar roasted sweet red peppers,drained and cut into strips
1/4 cup mayonnaise
1 small head leaf lettuce
Directions
1. In 6-quart saucepot, prepare macaroni as label directs. Drain macaroni; return to saucepot.
2. Meanwhile, preheat broiler if manufacturer directs. Place steak on rack in broiling pan; broil 10 minutes for rare or until of desired doneness, turning once; remove to cutting board. With knife held in slanting position, cut steak into 1/8 inch-thick slices. Set slices aside.
3. Discard tough ends and trim off scales from asparagus. Cut asparagus into 2-inch pieces. In 3-quart saucepan over medium-high heat, in 2 tablespoons hot salad oil, cook asparagus and 1/2 teaspoon salt, stirring quickly and frequently, until asparagus is tender-crisp. With slotted spoon, remove asparagus to saucepot with macaroni.
4. In same saucepan over medium heat, in 2 more tablespoons hot salad oil, cook onion until tender, stirring occasionally. Stir in vinegar, mustard, sugar, basil, crushed red pepper, and 1 1/2 teaspoons salt; heat to boiling, stirring.
5. Add steak slices, onion mixture, roasted sweet red peppers, and mayonnaise to mixture in saucepot; toss to mix well.
2. Meanwhile, preheat broiler if manufacturer directs. Place steak on rack in broiling pan; broil 10 minutes for rare or until of desired doneness, turning once; remove to cutting board. With knife held in slanting position, cut steak into 1/8 inch-thick slices. Set slices aside.
3. Discard tough ends and trim off scales from asparagus. Cut asparagus into 2-inch pieces. In 3-quart saucepan over medium-high heat, in 2 tablespoons hot salad oil, cook asparagus and 1/2 teaspoon salt, stirring quickly and frequently, until asparagus is tender-crisp. With slotted spoon, remove asparagus to saucepot with macaroni.
4. In same saucepan over medium heat, in 2 more tablespoons hot salad oil, cook onion until tender, stirring occasionally. Stir in vinegar, mustard, sugar, basil, crushed red pepper, and 1 1/2 teaspoons salt; heat to boiling, stirring.
5. Add steak slices, onion mixture, roasted sweet red peppers, and mayonnaise to mixture in saucepot; toss to mix well.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
