Step 1 - Gather Ingredients
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)
4 cups uncooked tri-colored corkscrew pasta, cooked
1 can (14 ounces) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives (optional)
2 tablespoons thinly sliced fresh basil
1/2 cup prepared balsamic vinaigrette