Name: Tortellini and Steak Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 2 9-ounce bags cheese tortellini; 1 cup halved cherry tomatoes; 1/3 cup halved pitted black olives; 1/2 cup chopped cucumber (thinly sliced and quartered); 1/2 cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade; 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes; 2 tablespoons red wine vinegar; 1 1/2 teaspoons Italian seasoning; 3 tablespoons extra-virgin olive oil; 1 1/4 pounds skirt steak, cut into 4 equal pieces; Freshly ground pepper; 2 scallions, thinly sliced on an angle

Directions

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.
Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.
Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

Photograph by Andrew Purcell

Tortellini and Steak Salad

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