Pasta salad with steak, tomatoes, onions and garlic oil

Ingredients:

• 1/3 tbsp. + 0.5 tbsp. l. olive oil
• 3 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 tbsp. freshly squeezed lemon juice
• 220 g skirt steak (approximately 1 cm thick)
• 220 g dry penne pasta (feathers)
• 1 cup thinly sliced ​​red onion
• 1/4 cup thinly sliced ​​celery
• 1/4 cup chopped fresh parsley
• 2 ripe tomatoes, diced

Preparation:

1. In a medium skillet over medium heat, heat 1/3 cup olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and let cool to room temperature. Add lemon juice and sprinkle with 1/2 teaspoon of salt and a few grinds of black pepper.
2. Meanwhile, bring a large saucepan of salted water to a boil.
3. Heat a grill or grill pan over medium heat; brush with the remaining 1/2 tablespoon olive oil. Season the steak with salt and pepper. Grill the steak, turning once, for 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch-thick pieces.
4. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; transfer to a bowl with garlic oil.
5. Add the steak, onion, celery, parsley, and tomatoes to the bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.