INGREDIENTS

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

1/4 pound green beans, trimmed

1 (3/4-pound) boneless sirloin steak, trimmed

1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)

1 1/2 cups thinly sliced red onion

1 1/2 cups thinly sliced red bell pepper

1/4 cup chopped fresh basil

3 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

1 teaspoon extravirgin olive oil

1 teaspoon bottled minced garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup (1 ounce) crumbled blue cheese

PREP

Preheat broiler.

While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.

Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.

Makes 4 servings (serving size: about 1 1/2 cups)

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