Grilled Steak and Pasta Salad


  • 1 lb. flank steak
  • 1/3 cup S&F Steakhouse Marinade, divided
  • 1/2 lb. gemelli pasta
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1/2 tsp. kosher salt, more to taste
  • 1/2 tsp. ground black pepper
  • 12 oz. grape tomatoes, halved lengthwise
  • 1 (8 oz.) pkg. ciliegine “cherry size” mozzarella balls, drained and halved
  • 1/3 cup basil leaves, cut into thin strips
  • 1/2 cup pitted kalamata olives, halved lengthwise
  • basil sprigs (optional)


  1. Place the steak into a non-reactive bowl or into a food storage bag. Add 1/4 cup S & F Steakhouse Marinade. Stir until coated with the sauce and set aside. Preheat the grill.
  2. Prepare the gemelli according to package instructions. Drain and run under cold water until cooled.
  3. In a large bowl, toss the cooled pasta with the olive oil, vinegar, salt, black pepper, tomatoes, mozzarella, basil, olives and the remaining Tbsp. Steakhouse Marinade. Transfer the pasta salad to a serving dish.
  4. Place the steak onto the grill and cook until well-marked, about 7 minutes. Turn and continue to cook to desired doneness, 5 – 6 minutes for medium. Transfer the steak to a plate and let it rest for 5 minutes. Cut the steak in thin slices, against the grain.
  5. Place the sliced steak onto the pasta salad and garnish with fresh basil if desired.