Spice-Rubbed Beef and Mediterranean Pasta Salad

For a more straightforward presentation, use the steak whole, grilling for 12-14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest for 5 minutes, carve into thin slices and toss with salad ingredients; serve on salad plates.

RatingDifficultyBeginner

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Yields10 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 2 tbsp (30 mL) hot pepper sauce
 2 tbsp (30 mL) 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
 ¼ cup (50 mL) extra-virgin olive oil
 1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched
 ¼ tsp (1 mL) EACH salt and pepper
 2 green onions, thinly sliced
 ½ cup (125 mL) crumbled feta cheese
 Lemon wedges

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.

Ingredients

 2 tbsp (30 mL) hot pepper sauce
 2 tbsp (30 mL) 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
 ¼ cup (50 mL) extra-virgin olive oil
 1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched
 ¼ tsp (1 mL) EACH salt and pepper
 2 green onions, thinly sliced
 ½ 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.

Spice-Rubbed Beef and Mediterranean Pasta Salad
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