Spice-Rubbed Beef and Mediterranean Pasta Salad |
For a more straightforward presentation, use steak whole, grilling for 6 to 7minutes per side. Let rest for 5 minutes, carve into thin slices and toss with salad ingredients; serve on salad plates.
Ingredients
- 2 tbsp (30 mL) EACH hot pepper sauce and minced fresh thyme
- 1 clove garlic, minced
- 1 tbsp (15 mL) chili powder
- 2 lb (1 kg Beef Strip Loin or Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes
- Salad:
- 3 cups (750 mL) large pasta shapes such as Scoobi Doo, penne or rigatoni (preferably whole wheat)
- 3 plum tomatoes, quartered
- 1 EACH sweet red and yellow pepper, seeded and cut into chunks
- 1 clove garlic, minced
- 1/4 cup (50 mL) extra-virgin olive oil
- 1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched
- 1/4 tsp (1 mL) EACH salt and pepper
- 2 green onions, thinly sliced
- 1/2 cup 125 mL crumbled feta cheese
- Lemon wedges
Directions
1. Combine hot sauce, half the thyme the garlic and chili powder in
medium bowl to make smooth paste. Add beef cubes and stir to coat.
Thread cubes onto 10 soaked wooden skewers; cover and refrigerate for
15 to 20 minutes.
2. Salad: Meanwhile, cook pasta according to package directions;
drain and transfer to large bowl. Meanwhile, toss together tomatoes,
red and yellow peppers, garlic and 1 tbsp (15 mL) of the oil on
parchment paper-lined rimmed baking sheet; season with salt and pepper.
Broil or grill in grilling basket, turning occasionally, until
tender-crisp, about 15 minutes. Set aside.
3. Grill beef skewers, over medium-high heat for about 5 minutes per side.
4. Add blanched snow peas and green and yellow beans to pasta. Add
green onions, feta cheese, and remaining thyme and oil ; toss together.
Season to taste with a squeeze of lemon juice. Serve with beef skewers
or remove beef from skewers and toss with pasta salad.
Makes 8 to 10 servings
Per Serving (based on 10 servings, made with Strip Loin and whole wheat pasta):
319 Calories, 27 g protein, 13 g fat (4 g saturated fat, 51 mg cholesterol), 26 g carbohydrate (5 g fibre)
Excellent source of iron (25% DV), vitamin C (88% DV) and zinc (61% DV), 12 % DV sodium (276 mg),
12% DV potassium (424 mg).
Prep: 15 minutes Marinating: 15 minutes Cooking: 10 minutes
Recipe and image courtesy of Beef Information Centre www.beefinfo.org
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