Ingredients
3/4 cup olive oil2 tablespoons lemon juice2 teaspoons dried oregano1 tablespoon Dijon mustard2 teaspoons red wine vinegar1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon pepper3 cups cooked small pasta shells1 beef top sirloin steak (1 pound)RUB:1 tablespoon olive oil3 garlic cloves, minced2 teaspoons dried oregano2 teaspoons pepper1 teaspoon sugarSALAD:2/3 cup diced cucumber1/2 cup crumbled blue or feta cheese1/4 cup sliced ripe olives1/4 cup chopped red onion1/4 cup minced fresh parsley1 jar (2 ounces) diced pimientos, drainedIceberg or romaine lettuce
Preparation
Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate.
Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.
