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steak pasta salad

Classic Steak Pasta Salad

Delicious Classic Steak Pasta Salad recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 1800
Ingredients Method

Ingredients
  

For the grilled components
  • 1.25 lbs ribeye steak
  • 2 ears of corn
  • 1 large red pepper
  • 1/2 teaspoon smoked paprika
  • Kosher salt to taste
  • Freshly ground black pepper
For the salad base
  • 8 oz fusilli pasta
  • 1 1/4 cups cherry tomatoes, halved
  • 1 cup cucumber, sliced into half-moons
  • 1/2 cup thinly sliced red onion
  • 2/3 cup crumbled cotija cheese
  • 1/3 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
For the dressing
  • 3/4 cup cilantro lime vinaigrette

Method
 

  1. While you're getting everything ready, start boiling salted water for the pasta—this maximizes efficiency since pasta takes the longest to cook. Meanwhile, prepare your mise en place: halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, chop the cilantro, and cut the lime in half for juicing. Pat the ribeye steak dry with paper towels and let it sit at room temperature for 10 minutes—this ensures even cooking and a better sear.
  2. Add the fusilli pasta to the boiling water and cook until al dente according to package directions. Once cooked, drain and immediately rinse with cold water to stop the cooking and set the texture. While the pasta cooks, season the steak generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika. Heat your grill to medium-high heat—you want it hot enough to get a good sear and char on the vegetables.
  3. Place the seasoned steak on the grill and cook for 6 minutes without moving it—this develops a flavorful crust. Flip and cook for another 4-5 minutes until it reaches 130°F for medium-rare. While the steak cooks, grill the corn and red pepper for 2-3 minutes per side until charred and tender. Transfer the steak to a cutting board to rest for 5 minutes; this allows the juices to redistribute, keeping the meat tender and juicy.
  4. Once the steak has rested, cut it into bite-sized cubes. Cut the corn kernels off the cob and chop the grilled red pepper into 1/2-inch pieces. I find that cutting everything to similar sizes helps the flavors distribute evenly throughout the salad. In a large bowl, combine the cubed steak, corn, chopped pepper, cooked pasta from Step 2, halved cherry tomatoes, sliced cucumber, and sliced red onion. Toss gently to mix all components.
  5. Taste the salad and season with additional kosher salt and freshly ground black pepper as needed. Pour the cilantro lime vinaigrette over the salad and toss everything together until evenly coated. I like to let the salad sit for 5 minutes after dressing it so the flavors meld together and the pasta absorbs some of the dressing.
  6. Top the salad with the crumbled cotija cheese and fresh chopped cilantro, then give it a final gentle toss. Serve immediately while the steak is still warm, or chill for up to 2 hours before serving if you prefer a cold salad.