Ingredients 1-16 oz box Notta Pasta Fettuccine
3/4 cup olive oil, plus 1 tablespoon
1/2 cup fresh lemon juice
1/2 cup aged white wine vinegar*
1/2 cup chopped fresh basil
1 bunch scallions
2 tablespoons minced garlic
2 tablespoons Dijon mustard
2 teaspoons coarse salt and fresh cracked pepper
2 lbs boneless sirloin steak or strips
4 large bell peppers (2 red and 2 yellow)
*Don't substitute red wine vinegar for the white. It makes the green of the basil turn an ugly brown. Rice vinegar could be substituted if needed.

Directions

1.	Add to food processor or blender, 3/4 cup of the olive oil, lemon juice, vinegar, basil, bottom (1-2 inches) white pieces of scallions (reserving green parts), garlic, mustard, salt and pepper. Mix until smooth.
2.	Place steak in a size appropriate dish so it fits snugly, but does not overlap. Pour one cup of dressing over steak making sure steak is coated well. Cover and refrigerate for 1-2 hours, turning steak once or twice during marinating time. Reserve remaining dressing for salad.
3.	While steak is marinating heat grill to high, and oil grill grates. Rub peppers with remaining oil and grill until blackened (or blistered) on all sides. Transfer to a heat proof bowl and cover.
4.	Chop remaining scallions and add to a large bowl. When peppers are cool enough to handle: peel and seed. Cut peppers into bite size strips and add to bowl.
5.	Meanwhile, put a large pot of salted water on to boil. Cook Notta Pasta according to directions on box and drain. Rinse in cold water until cool, and drain again. Add to peppers and onions. Toss ingredients with just enough dressing to coat, reserving remaining dressing.
6.	Grill meat on high (3-4 minutes per side for medium rare). Transfer meat to cutting board and let rest 5 minutes. Cut steak into thin strips (across the grain) and add to noodles. Toss salad with remaining dressing. Season to taste and serve immediately or slightly chilled.