1 lb. beef sirloin steak
1/4 c. tomato paste
2 tbsp. red wine vinegar
2 tbsp. chopped fresh basil
2 cloves garlic, finely chopped
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. olive oil
8 oz. corkscrew pasta, cooked
1 c. sliced fresh mushrooms
1 c. diced red onion
1 lg. tomato, diced
Parmesan cheese, freshly grated (optional)

Trim excess fat from steak. Broil steak 4 inches from heat 5-7 minutes per side for rare or until desired doneness. Slice steak across the grain into thin slices; then cut each slice into 1-inch pieces.

In bowl mix next 6 ingredients; beat in oil. Pour over steak slices; cover and refrigerate 1/2 hour. Stir beef mixture into cooked pasta. Stir in remaining ingredients. Cover and refrigerate at least 2 hours, no longer than 24 hours. Serve with Parmesan cheese, if desired. Makes 4 servings.