Recipes and Cooking Steak and Tomato Pasta Bowl Grilled steak, corn, and fresh basil combine in this 30-minute dinner that is sure to become a summer staple. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Total Time: 30 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 12 ounce boneless beef sirloin steak, trimmed Salt and black pepper 1 cup dried multigrain penne pasta 2 ears of corn, husks and silks removed,* or 1 cup frozen whole kernel corn, thawed 1 cup cherry tomatoes, halved ¼ cup thinly sliced fresh basil 2 tablespoon finely shredded Parmesan cheese 3 tablespoon white wine vinegar 2 tablespoon olive oil 1 clove garlic, minced ¼ teaspoon salt ⅛ teaspoon black pepper Directions Lightly sprinkle both sides of meat with salt and pepper. Grill, covered, over medium heat 12 to 15 minutes for medium-rare (145°F), turning once. Let stand 5 minutes. Thinly slice meat across the grain into bite-size strips. Meanwhile, in a 4- to 5-qt. Dutch oven cook pasta according to package directions, adding corn the last 3 minutes. If using ears of corn, transfer to a cutting board and cool until easy to handle. Drain pasta (including whole kernel corn, if using). Rinse with cold water; drain again. Using a sharp knife, cut corn from cobs, leaving corn in planks. In a large bowl combine pasta, meat, tomatoes, basil, and cheese. For dressing, in a screw-top jar combine remaining ingredients. Cover and shake well. Pour over pasta mixture; toss gently to coat. Gently fold in corn planks or top servings with corn planks. If desired, sprinkle with additional cheese. *Grilled Corn Peel back husks and remove silks from corn; replace husks. Place ears in a bowl or pan and cover with water. Soak 1 hour; drain. Tie husks at the top with 100%-cotton string. Grill, covered, over medium heat 20 to 25 minutes, turning occasionally. Peel back husks, cool, and cut corn from cobs in planks. Rate it Print Nutrition Facts (per serving) 291 Calories 12g Fat 27g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 291 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 47mg 16% Sodium 235mg 10% Total Carbohydrate 27g 10% Total Sugars 5g Protein 21g Vitamin C 8.7mg 44% Calcium 47mg 4% Iron 3.5mg 19% Potassium 484mg 10% Folate, total 28.3mcg Vitamin B-12 1.9mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.