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Pepper Steak Pasta Salad

Ingredients

1/3 c	75 mL	olive oil
1/3 c	75 mL	red wine vinegar
1/3 c	75 mL	beef stock
6-8	6-8	garlic cloves, minced
		freshly ground pepper, to taste
6 lb	2.7 kg	Round or top sirloin steak
Salad Mixture:
8 c	2 L	rotini noodles
2 c	500 mL	small cauliflower florets
2 c	500 mL	small broccoli florets
8	8	carrots, julienned
2	2	sweet red peppers, julienned
2	2	sweet green peppers, julienned
8	8	green onions, thinly sliced
4 c	1 L	light Italian or Ceaser style dressing, or to taste
2 tsp	10 mL	salt, or to taste
		freshly ground pepper, to taste
		grated parmesan cheese, to taste (optional)

Instructions

Combine first five ingredients in a suitable container. Pierce steak at regular intervals with a fork. Put steak into the marinade, coating all sides. Cover the container. Marinate for 3-8 hours in the refrigerator. Turn occasionally.

Broil steak for 4-5 mins. per side (best when medium rare). Cut in very thin slices diagonally across the grain. Meanwhile, cook the pasta in boiling water until tender but still firm. Drain and rinse in cold water.

Blanch the cauliflower, broccoli and carrots. Cool immediately in ice water. Pat dry. Combine all ingredients, except Parmesan cheese, in a large bowl. Let stand for at least 1 hour to blend flavours. Garnish with Parmesan cheese if desired.

Servings: 24