• 8 oz (250 g) rotelle or other small pasta shape
• 6 cups (1.5 l) broccoli spears
• 10 oz (300 g) well-trimmed sirloin steak
• 1 1/4 cups (300 ml) plain fat-free yogourt
• 3 tbsp (45 ml) light mayonnaise
• 1 tbsp (15 ml) balsamic vinegar
• I cup basil leaves
• 1 tsp (5 ml) salt
• l lb (500 g) plum tomatoes, quartered
• 1 medium red onion, halved and thinly sliced
1. Cook pasta in large pot of boiling water according to package directions. Add broccoli spears during last 2 minutes of cooking; drain.
2. Meanwhile, preheat broiler. Broil steak 4 in. (10 cm) from heat 4 minutes per side for medium or until done to taste. Transfer steak to cutting board and thinly slice across grain, on diagonal.
3. Combine yogourt , mayonnaise, vinegar, basil and salt in food processor and process until smooth. Transfer dressing to large serving bowl.
4. Add steak and any juices accumulated on cutting board and toss to coat. Add pasta, broccoli, tomatoes and onion to bowl and toss again. (Recipe can be made ahead and refrigerated. Bring back to room temperature before serving.)
– For nutritional information on this and other great recipes, go to www.rd.ca
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