Pasta salad with steak, tomatoes, onions and garlic oil

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 351, total fat 19 G., saturated fats 4 G., proteins 13 G., carbohydrates 33 G., fiber 2 G., cholesterol 25 mg, sodium 372 mg, sugar 3 G.

This savory penne pasta salad with slices of grilled steak, tomatoes, celery, and red onion is dressed with a fragrant garlic-infused olive oil. The recipe calls for medium-rare steak. If you prefer a more done steak, cook it 1-2 minutes longer. Slice the steak thinly across the grain.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 tbsp. + 0.5 tbsp. l. olive oil
3 cloves garlic, thinly sliced
A pinch of red pepper flakes
1 tbsp. freshly squeezed lemon juice
220 g skirt steak (approximately 1 cm thick)
220 g dry penne pasta (feathers)
1 cup thinly sliced red onion
1/4 cup thinly sliced celery
1/4 cup chopped fresh parsley
2 ripe tomatoes, diced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium skillet over medium heat, heat 1/3 cup olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and let cool to room temperature. Add lemon juice and sprinkle with 1/2 teaspoon of salt and a few grinds of black pepper.
Meanwhile, bring a large saucepan of salted water to a boil.

Heat a grill or grill pan over medium heat; brush with the remaining 1/2 tablespoon olive oil. Season the steak with salt and pepper. Grill the steak, turning once, for 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch-thick pieces.
Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; transfer to a bowl with garlic oil.
Add the steak, onion, celery, parsley, and tomatoes to the bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Salads / Salads with pasta and cereals / Salads with meat / / Food Network - recipes