- 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.