| 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 |
tb |
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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