Grilled Steak & Pasta Salad
Recipe from Family Circle

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.

Grilled Steak & Pasta Salad

by 5  people

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  • 1/4  cup 
    rice vinegar
  • 2   tablespoons 
    light mayonnaise
  • 2   tablespoons 
    extra-virgin olive oil
  • 1   teaspoon 
  • 1/2  teaspoon 
    dried oregano
  • 1/2  teaspoon 
    ground cumin
  • 1/4  teaspoon 
    cayenne pepper
  • 12   ounces 
    flank steak
  • 1/2  teaspoon 
    Montreal steak seasoning (such as McCormick's)
  • 1/2  pound 
    bowtie pasta
  • 2   
    tomatoes, cut into 1-inch pieces
  • 1   
    sweet onion, quartered and thinly sliced
  • 2   cups 
    corn kernels from 2 ears of corn
  • 1/3  cup 
    fresh flat-leaf parsley, chopped
  • 1/3  cup 
    fresh basil, chopped
  • 8   cups 
    mixed salad greens
In a bowl, whisk vinegar, mayonnaise, oil, salt, oregano, cumin and cayenne until well blended. Set aside.
Heat a gas grill to medium-high or prepare a grill with medium-hot coals. Bring a large pot of water to a boil.
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.
Cook pasta in boiling water. Drain; rinse under cold water.
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
Per Serving: cal. (kcal) 328, Fat, total (g) 12, chol. (mg) 25, sat. fat (g) 3, carb. (g) 39, fiber (g) 4, pro. (g) 19, sodium (mg) 605, Percent Daily Values are based on a 2,000 calorie diet
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