Dress penne tossed with steak, tomato and onion with a garlic-infused oil.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 351 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 25 mg |
| Sodium | 372 mg |
Reviews
This was very good. Would make again