Recipe(tried): Steak and Pasta Salad with Peanut-Pepper Dressing

Something a little different, and the kids loved it.

STEAK AND PASTA SALAD WITH PEANUT-PEPPER DRESSING

4 ounces uncooked fine noodles or fusilli pasta*
1/3 cup rice wine vinegar
1/4 cup salad oil
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon chopped fresh lemongrass (or snipped fresh cilantro)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 pound boneless beef top sirloin, cut 1-inch thick
5 cups shredded bok choy, Chinese cabbage, spinach, and/or romaine
1/2 cup shredded carrots
4 green onion, quartered lengthwise, then cut in 1-inch pieces
1/2 medium cucumber, sliced
1 medium yellow summer squash, halved lengthwise, sliced
1/4 cup chopped peanuts
Hot chile peppers (optional)

Cook pasta according to pkg directions; drain. Rinse and drain again. Chill.

To prepare the dressing/marinade, combine vinegar, oil, peanut butter soy sauce, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl. Cover and blend or process till combined. Set aside.

Trim fat from meat. Place meat in a shallow dish. Pour 1/3 cup of the dressing over meat; turn once. Cover and marinate in refrigerator for 2 hours. Chill remaining dressing.

WHEN READY TO COOK:
Preheat broiler.

Drain meat, discarding marinade. Place meat on the unheated rack of a broiler pan.

Broil 3-inches from heat for 12-15 minutes for medium doneness, turning once (or grill).

Meanwhile, combine pasta, cabbage or greens, carrot and green onions in a mixing bowl. Add 1/4 cup of the remaining dressing. Toss to coat.

TO SERVE:
Arrange pasta on 4 plates. Cut warm meat into thin slices. Place meat on pasta. Arrange cucumber and squash around the pasta. Drizzle with remaining dressing. Sprinkle with peanuts. Garnish with hot chile pepper, if desired.

TERRY'S NOTES:
*I used an (8 oz) pkg of rice stick noodles
Double the dressing.

Makes 4 servings
Source: Better Homes and Gardens - Hot & Spicy
From: Terrytx