Recipe: How to Make Italian Beef and Fennel Salad


2 beef Strip Steaks Boneless, cut 3/4 inch thick (8 ounces each) or 1 Top Sirloin Steak Boneless, cut 3/4 inch thick (1 pound)

2 medium red bell peppers, cut into 1-inch pieces

8 oz asparagus, cut into 2-inch pieces

2 cups uncooked whole-wheat spiral pasta

1 large fennel bulb

1 cup thinly sliced red onion

1 tsp. garlic-pepper seasoning

For the lemon vinaigrette:

1/4 cup fresh lemon juice

2 Tbsp olive oil

1 Tbsp white wine vinegar

2 tsp chopped fresh oregano

1 tsp minced garlic

1/4 tsp salt

1/4 tsp. crushed red pepper

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