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


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


  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.