Tortellini Steak and Caesar
Tender tortellini and grilled steak meet Caesar salad flavors in this hearty fusion of pasta and greens—a filling twist on a classic salad.
Tender tortellini and grilled steak meet Caesar salad flavors in this hearty fusion of pasta and greens—a filling twist on a classic salad.
Ingredients
1 (9 ounce) package cheese tortellini
1 pound flank steak garlic powder to taste salt and pepper to taste
1 tablespoon olive oil
2 heads romaine lettuce, torn into bite-size pieces
2 (2.25 ounce) cans small pitted black olives, drained
1 cup Caesar-style croutons
2 small fresh tomatoes, chopped 1 (8 ounce) bottle Caesar salad dressing
Method
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.
