Place beef steak on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil steak approximately 16-18 minutes for medium-rare to medium doness, turning once.

Let stand 10 minutes. Trim fat from steak. Carve steak lengthwise in half and then crosswise into thin slices.

Meanwhile, cook pasta according to package directions. Drain and rinse with cold water.

In a large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil. Mix lightly.

In a small bowl, whisk together olive oil, vinegar, basil leaves, salt and pepper. Pour over beef and pasta mixture. Toss to coat.

Cover and refrigerate at least 2 hours or overnight, if desired, before serving.

Recipe and Photo Courtesy of The Texas Beef Council.