Yield: 8 servings
Preparation Time: 40 minutes; Chilling Time: 2 hrs or overnight
Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Let steak stand 10 minutes. Cut lengthwise in half, then crosswise into thin slices.
Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in bowl. Add vinaigrette; toss. Refrigerate, covered, at least 2 hours.
Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.