Steak, Tomato and Onion Pasta Salad with Garlic Oil
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 351
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 25
- Sodium
- 372
- Total: 40 min
- Active: 30 min
Ingredients
1/3 cup plus 1/2 tablespoon olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound skirt steak (about 1/2 inch thick)
8 ounces dried penne
1 cup thinly sliced red onion
1/4 cup thinly sliced celery
1/4 cup chopped fresh flat-leaf parsley
2 vine-ripe tomatoes, chopped
Directions
- Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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