Italian Beef & Fennel Salad --
Lean Cut
  • Total Recipe Time: 1 hour
  • Makes 4 servings


  1. 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. 2 medium red bell peppers, cut into 1-inch pieces
  3. 8 ounces asparagus, cut into 2-inch pieces
  4. 2 cups uncooked whole-wheat spiral pasta
  5. 1 large fennel bulb
  6. 1 cup thinly sliced red onion
  7. 1 teaspoon garlic-pepper seasoning
Lemon Vinaigrette:
  1. 1/4 cup fresh lemon juice
  2. 2 tablespoons olive oil
  3. 1 tablespoon white wine vinegar
  4. 2 teaspoons chopped fresh oregano
  5. 1 teaspoon minced garlic
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon crushed red pepper


  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 lemon 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 into quarters lenthwise; 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 Strip Steaks in skillet; cook 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness (Top Sirloin Steak 10 to 13 minutes for medium rare to medium doneness), turning occasionally.
  4. 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.
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