GRILLED STEAK AND FENNEL PASTA SALAD

2 medium red bell peppers, halved and seeded
8 ounces fresh asparagus
Nonstick cooking spray
2 cups uncooked spiral pasta
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
1 large fennel bulb, trimmed, stalks discarded (save tops for garnish)
1 cup thinly sliced red onion
1 pound boneless grilled steak, such as top loin strip, sirloin or flat iron

Start a medium hot fire in a barbecue grill.

Spray the peppers and asparagus with nonstick cooking spray. Grill over indirect heat for 20 to 25 minutes or until crisp-tender. (Alternatively, preheat the oven to 425 degrees. Place the peppers and asparagus in a metal baking pan; spray with nonstick cooking spray. Roast for 20 to 25 minutes or until crisp-tender.) Set aside; let cool. Cut into 1- to 2-inch pieces.

Bring a large pot of salted water to a boil; cook the pasta according to package directions, omitting oil; rinse in cold water and drain.

In a small bowl, whisk together the lemon juice, oil, vinegar, oregano, garlic, salt and crushed red pepper until blended. Toss with the pasta and roasted vegetables in a large bowl, cover and refrigerate till serving time.

Cut the fennel bulb lengthwise into quarters; remove and discard the core. Thinly slice fennel quarters lengthwise.

Carve the steak into thin slices. Combine the sliced fennel, steak and onion with the pasta mixture. Garnish with the reserved fennel tops.

NOTE:
Throw a couple of extra steaks on the fire so you can enjoy this salad a day or two later.

Servings: 4
Source: National Cattlemen's Beef Association on behalf of The Beef Checkoff