Mediterranean Steak and Pasta Salad

Casual cooking is a grilled steak carved for sharing paired paired with a salad filled with veggies and pasta perfect to pack for lunches too.

Scale

1/4 cup (60 mL) extra virgin olive oil, divided

2 tbsp (30 mL) minced fresh thyme, divided

1 clove garlic, minced

1 tbsp (15 mL) chili powder

2 lb (1 kg) Beef Top Sirloin Cap Grilling Steaks, ¾ inch (2 cm) thick

2 cups (500 mL) uncooked short whole wheat pasta, such as penne rigatoni or Scoobi Doo (cavatappi)

3 plum tomatoes, quartered

1 EACH sweet red and yellow pepper, cut into chunks

1 clove garlic, minced

¼ tsp (1 mL) EACH salt and pepper

1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched

2 green onions, thinly sliced

½ cup (125 mL) crumbled feta cheese

Lemon wedges

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Combine 1 tbsp (15 mL) of the oil, half the thyme, garlic and chili powder in a shallow dish. Add steaks and rub all over with spice mixture to coat. Cover and refrigerate for 15 to 30 minutes.
Meanwhile, cook pasta according to package directions.
Combine tomatoes, red and yellow peppers, garlic and 1 tbsp (15 mL) of the oil, salt and pepper in a large bowl; toss to coat. Spread vegetables in a single layer on a foil-lined rimmed baking sheet or transfer to a grilling basket. (Reserve bowl.)
Broil vegetables, or grill in a closed preheated barbecue over medium-high heat (400°F/200°C), stirring occasionally, for about 15 minutes or until tender-crisp.
Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted in centre of steak reads for 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a cutting board, cover with foil and let rest for 5 minutes.
Drain pasta and add to the reserved bowl. Add cooked vegetables and toss to combine. Add snow peas and green and yellow beans, green onions, feta cheese, and remaining thyme and oil; toss together. Season to taste with a squeeze of lemon juice.
Carve steaks across the grain and serve with pasta salad and lemon wedges to squeeze over top.

Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.

Per 1 cooked portion: about 330 Calories, 26g Protein, 14g Fat, 28g Carbohydrate, 5g Fibre, 260mg Sodium

Excellent Source of: Potassium, Vitamin C, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, Copper