- 3 cups fusilli
- 12 ounces steak
- Cut clove of peeled garlic
- 1/2 cup mayonnaise
- 2 tablespoons tarragon vinegar
- 1/3 cup each finely diced red, green and yellow bell pepper
- 1/2 cup green or black olives (or a combination) packed in olive oil; chopped
Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides.
In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl
Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives.