Description
A recipe for Italian Beef and Fennel Salad

Ingredients

• 2 boneless beef top loin (strip) steaks, cut 3/4 inch thick (8 ounces each) or 1 boneless beef top sirloin steak, cut 3/4 inch thick (1 pound)
  
• 2 medium red bell peppers, cut into 1-inch pieces
  
• 8 ounces asparagus, cut into 2-inch pieces
  
• 2 cups uncooked whole-wheat spiral pasta
  
• 1 large fennel bulb
  
• 1 cup thinly sliced red onion
  
• 1 teaspoon garlic-pepper seasoning
  
• Vinaigrette:
  
• 1/4 cup fresh lemon juice
  
• 2 tablespoons olive oil
  
• 1 tablespoon white wine vinegar
  
• 2 teaspoons chopped fresh oregano
  
• 1 teaspoon minced garlic
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon crushed red pepper

Preparation
Total preparation and cooking time: 1 hour

1. Heat oven to 425°F. Place bell peppers and asparagus on metal baking pan; spray vegetables with nonstick cooking spray. Roast in 425°F oven 20 to 25 minutes or until tender. Set aside; cool. Whisk vinaigrette ingredients in small bowl until blended. Set aside.

2. Meanwhile cook pasta according to package directions, omitting oil and salt; drain. Set aside; cool. Remove feathery tops from fennel bulb, reserving several for garnish, if desired. Trim and discard fennel stalks from bulb. Cut bulb lengthwise into quarters; remove and discard core. Thinly slice fennel quarters lengthwise. Place sliced fennel, pasta and onion in large bowl. Set aside.

3. Press garlic-pepper seasoning evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place top loin steaks in skillet; cook 10 to 12 minutes for medium rare to medium doneness (top sirloin steak, 10 to 13 minutes for medium rare to medium doneness), turning once. Carve steak into thin slices. Add steak slices and roasted vegetables to pasta mixture; toss to coat evenly with vinaigrette. Garnish with reserved fennel tops, if desired.

Cook's Tip: Fennel is an aromatic plant with a pale green base, celery-like stems and bright green feathery foliage that can be eaten raw or cooked. It can be found near similar root vegetables such as celery in the produce section at your local grocer.

Nutrition
Nutrition information per serving, using beef top loin: 467 calories, 14g fat, 56mg cholesterol, 341mg sodium, 54g carbohydrate, 9.1g fiber, 36g protein, 11.6mg niacin, 1.0mg vitamin B-6, 1.4mcg vitamin B-12, 5.6mg iron, 6.5mg zinc

Serves
Makes 4 servings

Variations
no information available