Ingredients
• 200g dried penne pasta
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 garlic cloves, crushed
• 4 (150g each) beef sirloin steaks
• olive oil cooking spray
• 250g cherry truss tomatoes
• 1/4 cup small fresh basil leaves
• 50g baby rocket
Method
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 chargrill 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. Meanwhile, 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.
