Sundried Tomato Beef Salad

DELICIOUS! Another from "Meal Salads" by Company's Coming


1lb flank steak (I have no idea what flank steak is, so I just bought a steak)
1/4 cup sundried tomato dressing

16 cups water
2 tsp salt
4 cups fusilli pasta

1/2 cup sundried tomato dressing
2 tbsp balsamic vinegar

1 cup fresh spinach leaves, light packed
4 1/2 oz can sliced black olives, drained
1/2 cup crumbled feta cheese
1/4 cup sundried tomatoes in oil, blotted dry and chopped
2 tbsp fresh basil

Pierce steak in several places with large fork. Place in medium shallow dish. Pour first amount of dressing over top. Turn until coated. Marinate, covered in a refrigerator for 1 hour, turning occasionally. Remove steak and discard any remaining dressing.

Here is where the recipe goes into great detail telling you how to grill a steak. Just grill it to how you like it....okay?

When it's done, transfer it to cutting board and cover with foil. Let stand for 10 minutes. Slice thinly across the grain. Cut slices in half crosswise.

Here is where the recipe tells you how to cook pasta. Follow directions on package to cook it until tender but firm...or however you want to....and when it's done...drain and transfer to large bowl.

Add second amount of dressing and vinegar to pasta and toss.

Add remaining 5 ingredients and beef. Toss. Makes about 9 1/4 cups.


PS....I didn't measure a single thing when I made it.


Print it from here.