Grilled Steak & Pasta Salad
Beef up pasta salad by adding strips of grilled flank steak. This main-dish salad, with a zesty cumin and cayenne spiced dressing, will satisfy the heartiest of appetites.
Ingredients
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1/4 cup rice vinegar
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2 tablespoons light mayonnaise
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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12 ounces flank steak
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1/2 teaspoon Montreal steak seasoning (such as McCormick's)
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1/2 pound bowtie pasta
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2 large tomatoes, cut into 1-inch pieces
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1 medium-size sweet onion, quartered and thinly sliced
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2 cups corn kernels from 2 ears of corn
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1/3 cup fresh flat-leaf parsley, chopped
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1/3 cup fresh basil, chopped
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8 cups mixed salad greens
Directions
1.
In a bowl, whisk vinegar, mayonnaise, oil, salt, oregano, cumin and cayenne until well blended. Set aside.
2.
Heat a gas grill to medium-high or prepare a grill with medium-hot coals. Bring a large pot of water to a boil.
3.
Sprinkle steak with the seasoning. Grill 4 to 5 minutes per side or until internal temperature reads 145 degrees F on an instant-read thermometer for medium-rare. Let rest 10 minutes then cut into thin slices.
4.
Cook pasta in boiling water. Drain; rinse under cold water.
5.
Toss pasta with dressing in serving bowl. Add steak, tomatoes, onion, corn, parsley and basil to bowl; toss to combine. Chill 1 hour, then serve over greens.
Nutrition information
Calories 328, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 605 mg, Carbohydrate 39 g, Fiber 4 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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