Spice-Rubbed Beef and Mediterranean Pasta Salad
junio 22, 2015
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.
[timer length=10]10 Minutes[/timer]
- Prep: 15 mins
- Cook: 10 mins
- Productos: 8 - 10 Servings
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.
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.
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.
Excellent source of iron (25% DV), vitamin C (88% DV) and zinc (61% DV), 12% D).
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