Lunch: Shaved Beef and Pasta Salad

Bright peppers, shaped pasta, and tender boneless top loin steak -- also called New York strip steak, Kansas City steak, strip steak, ambassador steak, and boneless club -- combine for a flavorful cold salad. Placing the cooked meat in the freezer for a f

This recipe includes superfoods such as:

Basil

Health benefits of Shaved Beef and Pasta Salad

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
.13 tsp. ground red pepper
1 boneless top loin steak
1/2 package cavatelli, gnocchetti sardi, or other pasta
1/2 medium sweet green pepper
1/2 medium sweet red pepper
1/2 medium sweet yellow pepper
2 tbsp. fresh basil leaves
1 head frisée
Fresh basil sprigs (optional)

Instructions

Five hours before serving, prepare beef: Heat broiler. In small bowl, combine salt, dried basil, cumin, and ground black and red peppers. Arrange steak on broiler pan; sprinkle steak evenly with half of spice mixture. Broil, 4 inches from heat source, 7 minutes. Turn steak, sprinkle with remaining spice mixture, and broil about 5 minutes longer or until internal temperature reaches 140 degrees F on instant-read meat thermometer. Remove steak to piece of aluminum foil. Cool to room temperature on wire rack. Wrap tightly and place in freezer 4 hours.
In 4-quart saucepan, cook cavatelli following package directions. Meanwhile, prepare Mustard Dressing: In pint (2 cups) jar with tight-fitting lid, combine 1/3 cup olive oil, 1/3 cup water, 1/4 cup lemon juice, 2 teaspoons dry mustard, 1 teaspoon sugar, and 1/2 teaspoon salt. Shake well.
Drain pasta very well. In large bowl, combine hot pasta with half of Mustard Dressing. Set aside remaining dressing. Set pasta aside to cool to room temperature. Cover tightly and refrigerate until ready to serve.
Just before serving, on cutting board with very sharp knife, thinly slice or shave partially frozen beef. Set aside 10 minutes to thaw. Add green, red, and yellow peppers and chopped basil, if desired, to pasta and toss well to combine.
To serve, arrange frisée around edges of 4 large salad plates. Divide pasta mixture and beef among plates. Shake remaining dressing and drizzle over beef and pasta. Garnish with basil sprigs, if desired, and serve immediately.