Grilled Spice-Rubbed Steak with Mediterranean Pasta Salad

Casual cooking is a grilled steak carved for sharing paired with a pasta salad for passing at the table.
Yield 8 Servings Prep. Time 30 min Marinating Time 15 min Cooking Time 15 min Total Time 60 min


Here are the following ingredients:

  • 2 tbsp (30 mL) hot pepper sauce
  • 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
  • Salad
  • 3 cups (750 mL) uncooked short pasta, such as penne, rigatoni or Scoobi Doo (cavatappi), preferably whole wheat
  • 3 plum tomatoes, quartered
  • 1 EACH sweet red and yellow pepper, cut into chunks
  • 1 clove garlic, minced
  • ¼ cup (60 mL) extra virgin olive oil, divided
  • 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

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine hot sauce, half the thyme, garlic and chili powder in medium bowl to make smooth paste. Add steaks and rub all over with spice mixture to coat; cover and refrigerate for 15 to 30 minutes.

  2. Salad: Meanwhile, cook pasta according to package directions.

  3. Toss together tomatoes, red and yellow peppers, garlic and 1 tbsp (15 mL) of the oil in a large bowl; season with salt and pepper to taste. Spread vegetables out on foil-lined rimmed baking sheet or transfer to a grilling basket. 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.

  4. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, 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. Transfer to a cutting board, cover with foil and let rest for 5 minutes.

  5. Drain pasta and add to the bowl used for vegetables. Add cooked vegetables to bowl 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.

  6. Carve steaks across the grain and serve with pasta salad and lemon wedges to squeeze over top.