Description
Steak Pasta Salad combines juicy grilled flank steak with charred corn, sweet red bell pepper, fresh grape tomatoes, crispy cucumber, and crumbly cotija cheese, all tossed in a zesty cilantro lime vinaigrette. This vibrant, flavorful salad makes a perfect main course or side dish for parties and potlucks, impressing guests with its bright colors and balanced textures.
Ingredients
Main Ingredients
- 1 lb flank steak
- 2 ears sweet corn
- 1 large red bell pepper, seeds and stem removed, cut into 3-inch-wide pieces
- 8 oz fusilli pasta, or pasta of your choice
- 1 cup halved grape tomatoes
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup crumbled cotija cheese
- Kosher salt and black pepper, to taste
Cilantro Lime Vinaigrette
- Fresh cilantro, finely chopped (amount as preferred for vinaigrette)
- Fresh lime juice (about 2 tablespoons)
- Olive oil (about 1/4 cup)
- Minced garlic (1 clove)
- Salt and pepper, to taste
Garnish
- Cilantro leaves, for garnish
Instructions
- Preheat grill or grill pan: Heat your grill or a stovetop grill pan to medium-high heat, lightly oiling the grill grate if using an outdoor grill to prevent sticking.
- Season and grill steak: Generously season the flank steak with kosher salt and black pepper. Place on the grill and cook undisturbed for 6 minutes, then flip and continue cooking until medium-rare is reached, about when internal temperature hits 130°F (54°C).
- Rest the steak: Transfer the cooked steak to a cutting board and let it rest. Resting allows the juices to redistribute for maximum tenderness.
- Grill vegetables: Place the ears of corn and red bell pepper pieces on the hot grill. Grill each side for 2 to 3 minutes until char marks appear and vegetables soften slightly. Remove and let cool to room temperature.
- Cook pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Transfer to a large bowl.
- Prepare steak and vegetables: Cut the rested steak into small cubes. Remove kernels from corn cobs and chop grilled red pepper into bite-sized pieces.
- Combine salad ingredients: Add steak cubes, corn kernels, grilled red pepper, halved grape tomatoes, diced cucumber, diced red onion, and crumbled cotija cheese to the bowl with pasta. Season with additional salt and pepper if needed.
- Make and toss with vinaigrette: Prepare cilantro lime vinaigrette by whisking together fresh cilantro, lime juice, olive oil, minced garlic, salt, and pepper. Pour over the pasta salad and toss thoroughly until everything is evenly coated.
- Garnish and serve: Garnish the salad with fresh cilantro leaves. Serve immediately or chill before serving as desired.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of chili flakes or a diced jalapeño to the vinaigrette.
- Use any pasta shape you prefer; fusilli helps hold the dressing well.
- Allow steak to rest at least 5 minutes after grilling to keep it juicy and tender.
- Cilantro lime vinaigrette can be made ahead and stored separately for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
