Steak & Pasta Salad: A Fresh, Protein-Packed Meal with Zesty Dressing

This Steak & Pasta Salad combines juicy grilled steak, tender pasta, fresh vegetables, and a zesty cilantro lime vinaigrette, making it a hearty and refreshing meal. Perfect for summer cookouts or meal prep!

Ingredients:

For the Salad:

• 1 lb flank steak
• 8 oz fusilli pasta (or any short pasta)
• 2 ears sweet corn, grilled and kernels removed
• 1 large red bell pepper, grilled and chopped
• 1 cup grape tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, diced
• ½ cup cotija cheese (or feta), crumbled
• Salt & black pepper, to taste

For the Cilantro Lime Vinaigrette:

• ¼ cup lime juice (freshly squeezed)
• ¼ cup olive oil
• ¼ cup fresh cilantro, chopped
• 1 tablespoon honey
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Prepare the Steak:

• Season flank steak with salt and black pepper.
• In a small bowl, whisk together ½ of the vinaigrette and use it to marinate the steak for at least 1 hour (or overnight for best flavor).

2. Cook the Pasta:

• Boil pasta according to package instructions until al dente.
• Drain, rinse with cold water, and set aside.

3. Grill the Steak & Vegetables:

• Preheat the grill to medium-high heat.
• Grill the steak for 5-6 minutes per side for medium-rare (130°F / 54°C internal temp).
• Remove from heat, cover with foil, and let rest for 10 minutes before slicing.
• While grilling, cook corn and red bell pepper for 2-3 minutes per side until lightly charred.

4. Assemble the Salad:

• Slice the steak into thin strips.
• Cut corn kernels off the cob and dice the grilled red bell pepper.
• In a large bowl, combine pasta, steak, corn, bell pepper, grape tomatoes, cucumber, red onion, and cotija cheese.

5. Dress & Serve:

• Pour the remaining vinaigrette over the salad and toss gently.
• Taste and adjust seasoning with salt & black pepper if needed.
• Serve immediately or refrigerate for up to 3 days.

Tips:

• For extra flavor, add avocado slices or black beans.
• To make ahead, store salad and dressing separately, mixing just before serving.
• Great for meal prep—just store in airtight containers for easy lunches!