Tortellini, Steak, and Caesar |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A well-balanced meal in a bowl! Goes well with a nice slice of Italian or French bread. This is a FAVE to take to work or school for lunch with both my teenaged daughters and son! I vary how much meat, pasta, and salad I use depending on how many servings I need. If you want to make it in advance or have leftovers, don't add the dressing and croutons beforehand. Mix croutons right before packaging and send dressing on the side. I make this whenever I have leftover steak! 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 |
Directions:
1. 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.
2. 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.
3. In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.
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