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Balsamic and rosemary T-bone steaks with pasta salad

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Have dinner on the table in next to no time with our balsamic and rosemary T-bone steak recipe, served with a pasta salad.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, (+ 10 mins marinating and 5 mins resting time)
Steak served with a spiral pasta salad on a plate.


  • 300g Coles Brand Pasta Spirals
  • 4 (1.6kg) Coles Australian Beef T-Bone Steaks
  • ⅓ cup (80ml) olive oil
  • ¼ cup (60ml) balsamic vinegar
  • 3 garlic cloves, crushed
  • 1 tbsp finely chopped rosemary
  • ⅓ cup (80ml) basil pesto
  • ½ cup (125ml) buttermilk
  • 10 (150g) Coles Brand Cherry Bocconcini, halved
  • ½ cup (50g) chargrilled capsicum, thinly sliced
  • ½ cup (75g) pitted kalamatta olives, halved
  • 60g rocket
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook pasta in a saucepan of boiling salted water as per packet instructions. Drain and set aside to cool.
  2. Step 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. Step 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. Step 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.