Steak, peppers, blue cheese, and pasta -- the gang’s all here. We can’t wait to fire up the grill for this crowd-pleasing summer dinner.




  • Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain and rinse with cold water; drain again.

  • Meanwhile, heat a grill or grill pan coated with nonstick cooking spray over medium-high heat. Add beef and cook for 4 to 5 minutes on each side until desired doneness. Remove to a cutting board; cover with foil and let stand.

  • Meanwhile, coat the peppers with cooking spray and cook on the grill for 5 to 7 minutes or until charred, turning frequently.

  • Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl. Thinly slice steak. Combine the pasta mixture, beef, peppers, and dressing in a large bowl; toss gently until well blended. Sprinkle with cheese.

Nutrition Facts

618 calories; 36 g total fat; 9 g saturated fat; 6 g polyunsaturated fat; 18 g monounsaturated fat; 94 mg cholesterol; 598 mg sodium. 553 mg potassium; 39 g carbohydrates; 5 g fiber; 8 g sugar; 35 g protein; 0 g trans fatty acid; 741 IU vitamin a; 49 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 142 mcg folate; 1 mcg vitamin b12; 138 mg calcium; 5 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
This was delicious! I only had London broil so I used it. Didn't have Dijon mustard so I just used plain yellow mustard. The dressing was still delish! I recommend.