Cajun Beef and Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
6 ounces lean flank steak |
2 tablespoons dry red wine |
3/4 teaspoon cajun seasoning, divided |
2 ounces fusilli (corkscrew) pasta, uncooked |
1 cup sliced fresh mushrooms |
1/2 cup julienne-sliced green pepper |
2 tablespoons sliced pimiento |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
3 tablespoons nonfat mayonnaise |
2 tablespoons white wine vinegar |
vegetable cooking spray |
Directions:
1. Trim fat from steak; place steak in a shallow dish. Pour wine over steak, and sprinkle with 1/4 teaspoon Cajun seasoning. Cover and marinate steak in refrigerator 1 hour.
2. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Stir in mushrooms and next 4 ingredients. Combine mayonnaise, vinegar, and remaining 1/2 teaspoon Cajun seasoning; spoon over pasta mixture, and toss gently. Cover and chill.
3. Remove steak from marinade, and discard marinade. Place steak on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into 1/4-inch slices; cut slices into 1-inch pieces. Add steak to pasta mixture, and toss gently.
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