| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef-sal, Meal-sal, Pasta-sal | 4 | Servings | |
INGREDIENTS
| Salt | ||
| 3 | c | Fusilli |
| 12 | oz | Steak |
| Cut clove of peeled garlic | ||
| 1/2 | c | Mayonnaise |
| 2 | T | Tarragon vinegar |
| 1/3 | c | Finely diced red bell pepper |
| 1/3 | c | Green bell pepper |
| 1/3 | c | Yellow bell pepper |
| 1/2 | c | Green or black olives |
| chopped or a | ||
| combination | ||
| packed in olive oil |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides. In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives Yield: 4 servings Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 626
Calories From Fat: 364
Total Fat: 40.8g
Cholesterol: 68mg
Sodium: 558.7mg
Potassium: 531mg
Carbohydrates: 44.5g
Fiber: 3.6g
Sugar: 3.2g
Protein: 22.4g