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Dijon Crusted Sirloin Pasta Salad

Great Tastes 2011/2012

  • 4 cup (1 L) dried penne pasta
  • 1 lb (500 g) New York Striploin, boneless
  • 1 tbsp (15 mL) Dijon mustard, marinade
  • 1 tbsp (15 mL) dried rosemary, ground
  • 1/4 tsp (EACH) salt and pepper
  • 4 cup (1 L) half spring mix lettuce.half baby spinach
  • 1/2 cup (125 mL) crumbled Feta cheese

Vinaigrette

  • 1/3 cup (75 mL) canola oil
  • 4-5 clove garlic clove, finely minced
  • 1/2 tsp dried red pepper flakes
  • 2 tbsp (25 mL) Dijon mustard
  • 1/4 cup (50 mL) white balsamic vinegar
  • 1 cup (250 mL) cherry tomatoes, sliced in half

Marinade: Form a paste with Dijon, rosemary, salt and pepper. Cover beef striploin with marinade; refrigerate for 20 minutes. Cook pasta.

Vinaigrette: Over low-heat simmer garlic, tomatoes and red pepper flakes in oil until tender. Remove from heat; whisk inDijon and vinegar.

Striploin: Grill on an indoor grill or barbeque over mediumhigh heat for 7 minutes per side for medium until a digital thermometer reads 160°F/71°C; let rest 5 minutes.

Assembly: Combine warm pasta in vinaigrette with mixed greens and Feta. Thinly slice steak into 1/4-inch pieces, lie over pasta salad; garnish with extra Feta.

Serve with: Sweet Jamaican Breeze Cocktail: In a shaker add 1 ½ oz of Appleton 12 year (Rum, Jamaica), one slice of fresh ginger, dash of Angostura Bitters, ½ oz simple syrup, 2 oz of pineapple juice and muddle. Strain into a rocks glass filled with ice

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sirloin steak salad
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Course
Cooking Time
15 mins
Prep Time
10 mins
Yields
6-8 Servings