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Recipes
Grilled Spice-Rubbed Steak with Mediterranean Pasta Salad

Grilling

Grilled Spice-Rubbed Steak with Mediterranean Pasta Salad

30 min prep

15 min marinating

15 min cooking

Serves 8

Difficulty 2/5

Casual cooking is a grilled steak carved for sharing paired with a pasta salad for passing at the table.

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

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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.

Tip

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

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Spice-Rubbed Steak with Mediterranean Pasta Salad

Steaks

Top Sirloin Cap Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.