A well-balanced meal in a bowl! Goes well with a nice slice of Italian or French bread. This is a FAVE to take to work or school for lunch with both my teenaged daughters and son! I vary how much meat, pasta, and salad I use depending on how many servings I need. If you want to make it in advance or have leftovers, don't add the dressing and croutons beforehand. Mix croutons right before packaging and send dressing on the side. I make this whenever I have leftover steak!
Ingredients
- 1 package cheese tortellini , 9 ounce
- 1 pound flank steak
- garlic powder to taste
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 heads romaine lettuce , torn into bite-size pieces
- 2 cans small pitted black olives , 2.25 ounce
- 1 cup Caesar-style croutons
- 2 small fresh tomatoes , chopped
- 1 bottle Caesar salad dressing , 8 ounce
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
-
2
Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
-
3
In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.
Nutrition Facts
Per serving
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