Spice-Rubbed Beef & Mediterranean Pasta Salad

Pasta tossed with fresh vegetables, olive oil and feta cheese makes a colourful and delicious accompaniment to these spicy kebabs.

2 tbsp each hot pepper sauce and minced fresh thyme
1 clove garlic, minced
1 tbsp chili powder
2 lb. beef strip loin or top sirloin grilling steak, 1" thick, cut into cubes

3 cups large pasta shapes such as penne or rigatoni (preferably whole wheat)
3 plum tomatoes, quartered
1 each sweet red and yellow pepper, seeded and cut into chunks
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 cup each snow peas and green and yellow beans, trimmed and blanched
1/4 tsp each salt and pepper
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
Lemon wedges


Step 1: Combine hot sauce, half the thyme the garlic and chili powder in medium bowl to make smooth paste. Add beef cubes and stir to coat. Thread cubes onto 10 soaked wooden skewers; cover and refrigerate for 15-20 minutes.

Step 2: Meanwhile, cook pasta according to package directions; drain and transfer to large bowl. While pasta is cooking, toss together tomatoes, red and yellow peppers, garlic and 1 tbsp of the oil on parchment paper-lined rimmed baking sheet; season with salt and pepper. Broil or grill in grilling basket, turning occasionally, until tender-crisp, about 15 minutes. Set aside.

Step 3: Grill beef skewers over medium-high heat for about 5 minutes per side.

Step 4: Add blanched snow peas and green and yellow beans to pasta. Add green onions, feta cheese, and remaining thyme and oil; toss together. Season to taste with a squeeze of lemon juice. Serve with beef skewers or remove beef from skewers and toss with pasta salad.

Makes 8 to 10 servings

Reprinted with permission from the Beef Information Centre.

Beef Information Centre