Balsamic And Rosemary T-Bone Steaks With Pasta Salad

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For a quick weeknight meal serve up these juicy balsamic and rosemary infused Tbone steaks served with pasta salad.

All you have to do is throw all your ingredients of Balsamic And Rosemary T-Bone Steaks With Pasta Salad

  1. 300g Coles Brand pasta spirals
  2. 4 (1.6kg) Coles Australian beef T-Bone steaks
  3. 1/3 cup (80ml) olive oil
  4. 1/4 cup (60ml) balsamic vinegar
  5. 3 garlic cloves, crushed
  6. 1 tablespoon rosemary, finely chopped
  7. 1/3 cup (80ml) basil pesto
  8. 1/2 cup (125ml) buttermilk
  9. 10 (150g) Coles Brand cherry bocconcini, halved
  10. 1/2 cup (50g) chargrilled capsicum, thinly sliced
  11. 1/2 cup (75g) pitted kalamata olives, halved
  12. 60g rocket
  13. Crusty bread, to serve

The instruction how to make Balsamic And Rosemary T-Bone Steaks With Pasta Salad

  1. Cook pasta in a saucepan of boiling salted water as per packet instructions. Drain and set aside to cool.
  2. Meanwhile place steaks in a large glass or ceramic dish. Combine oil, vinegar, garlic and rosemary in a jug. Season with salt and pepper. Pour over steaks, tossing to coat. Set aside for 10 mins for the flavours to develop.
  3. Place pasta in a large bowl. Whisk pesto and buttermilk to combine. Add to pasta and toss to combine. Add bocconcini, capsicum, olives and rocket. Season with salt and pepper. Toss to combine.
  4. Heat a lightly oiled barbecue or chargrill over medium-high heat. Cook steaks for 2-3 mins each side for medium-rare or until cooked to your liking. Rest for 5 mins. Serve steaks with pasta salad and crusty bread.

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