This recipe is salt-free. We recommend using tri-tip, but sirloin or flank steak works great, too.

Yield: 4 servings (serving size: about 1 1/2 cups)

INGREDIENTS:

2 cups uncooked penne or mostaccioli (tube-shaped pasta)
1/4 pound green beans, trimmed
1 (3/4-pound) boneless sirloin steak, trimmed
1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced red bell pepper
1/4 cup chopped fresh basil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled blue cheese

INSTRUCTIONS:

Prep Time: approximately 1 hour.

1. Preheat broiler.

2. While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven.

3. Add pasta; cook 5 1/2 minutes.

4. Add beans, and cook 3 minutes or until pasta is done.

5. Drain and rinse with cold water. Drain well.

6. Sprinkle steak with the garlic-pepper blend.

7. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.

8. Let stand 5 minutes so juices will flow back into meat as it cools.

9. Cut steak diagonally across grain into thin slices.

10. Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat.

11. Sprinkle with cheese and serve.