- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1
- pound beef flank steak
- 1
- red onion, medium, peeled and quartered
- 3 cups
- Conchiglioni pasta, cooked
- 4
- vine-ripened tomatoes, rinsed and chopped
- 1
- jar artichoke hearts, drained and quartered
- 3
- ounces Compliments Organics Baby Arugula
- 1
- Compliments Parmesan Cheese
- 1/2 cup
- Balsamic Red Wine Fat Free Salad Dressing
- Salt and pepper to taste
Method
- Step 1
- Season steak with salt and pepper.
- Step 2
- Place steak on a preheated grill, cook steak approximately 10-12 minutes on each side over medium high heat.
- Step 3
- Remove from grill and set aside to cool.
- Step 4
- Once cooled, slice into 1–2” strips.
- Step 5
- While steak is cooking, brush quartered red onion with olive oil and place on grill.
- Step 6
- Cook on grill for 5–10 minutes.
- Step 7
- Remove from grill and set aside to cool.
- Step 8
- Once cooled, slice into strips.
- Step 9
- To prepare salad, toss together cooked pasta, grilled steak, tomatoes, grilled red onions, artichoke hearts, baby arugula and dressing.
- Step 10
- Transfer salad onto a platter, sprinkle crumbled parmesan cheese over entire salad and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
