This recipe channels a traditional antipasti salad using mozzarella, tomatoes, olives and artichokes, with the addition of cheese tortellini and sliced steak. Don’t skip out on using the marinade from the jarred artichokes to help boost more flavor in the dressing for this salad.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 870 |
| Total Fat | 44 grams |
| Saturated Fat | 16 grams |
| Cholesterol | 142 milligrams |
| Sodium | 1292 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 4 grams |
| Protein | 53 grams |
| Sugar | 3 grams |
Reviews
Made this recipe with leftover NY strip and it came together perfectly! Couldn’t find marinated artichokes at the store so I picked up some marinated sweet piquante peppers instead. I used the olive oil that the peppers came in and it was awesome! Will definitely make again
My husband said this is one of the BEST dishes I’ve ever made!! I do a lot of cooking, and he raves about my stir-fries and fried rice, which I consider my specialties. But I also make a lot of Italian and Mexican-inspired dishes. I have quite the repertoire. This one is definitely going into the rotation from now on. I used a 19 oz bag of frozen tortellini which worked great. I will likely use a cheaper (and leaner) cut of steak next time like a sirloin or even a tenderized eye of the round. I couldn’t believe the price of skirt steak per pound, and especially the amount of fat. Another plus for this recipe is that it really did give us four satisfying servings. I ate it with hubs the first night, and then let hubby have it for the next two nights, and it held up beautifully. Thanks for a wonderfully delicious and nutritious recipe!