Balsamic Steak with Tomato Pasta Salad

Serves: 4

Ingredients

Blue Triangle 200g dried penne pasta
2 tablespoons olive oil
¼ cup balsamic vinegar
2 garlic cloves, crushed
4 scotch fillet steaks
olive oil cooking spray
250g cherry truss tomatoes
¼ cup small fresh basil leaves
50g baby rocket

Method

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Add 1 tablespoon oil. Toss to combine.
Meanwhile, combine vinegar, remaining oil and half the garlic in a large glass or ceramic bowl. Add steak. Turn to coat.
Spray a barbecue plate or char-grill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes.
Cook tomatoes for 2 to 3 minutes or until softened.
Add tomatoes, basil, rocket and remaining garlic to pasta. Season with salt and pepper. Toss to combine. Serve steaks with pasta salad.

Tips

Try dressing the salad with some more balsamic for a better result and a little more zing.

Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS