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Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
  • Total Time
    Prep: 25 min. Grill: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 beef top sirloin steak (1 inch thick and 3/4 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 poblano peppers, halved and seeded
  • 2 large ears sweet corn, husks removed
  • 1 large sweet onion, cut into 1/2-inch rings
  • 1 tablespoon olive oil
  • 2 cups uncooked multigrain bow tie pasta
  • 2 large tomatoes
  • DRESSING:
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/3 cup chopped fresh cilantro

Directions

  • Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally.
  • Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro.
  • Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts
2 cups pasta mixture with 2 ounces cooked beef: 456 calories, 13g fat (3g saturated fat), 34mg cholesterol, 378mg sodium, 58g carbohydrate (15g sugars, 8g fiber), 30g protein.

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