Balsamic Steak with Tomato Pasta Salad

Balsamic Steak with Tomato Pasta Salad

Serves: 4


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



  1. 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.
  2. Meanwhile, combine vinegar, remaining oil and half the garlic in a large glass or ceramic bowl. Add steak. Turn to coat.
  3. 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.
  4. Cook tomatoes for 2 to 3 minutes or until softened.
  5. Add tomatoes, basil, rocket and remaining garlic to pasta. Season with salt and pepper. Toss to combine. Serve steaks with pasta salad.



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.

Find out where to buy Cape Grim Beef.


Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Restaurants & Retailers

Grossi Florentino Grill

Grossi Florentino Grill

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

Hudson Meats, NSW

Hudson Meats, NSW

Stillwater 2 Bridge Rd, Launceston TAS

2 Bridge Rd, Launceston TAS

Burger Project, World Square 644 George St, Sydney

Burger Project, World Square
644 George St, Sydney

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Stephen Pilkington

Stephen Pilkington

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Allison Napier

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Jamie Oliver

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Jackie Marshall
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour