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Steak Pasta Salad with Grilled Corn, Red Pepper, and Cotija Cheese Recipe

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A flavorful and hearty Steak Pasta Salad featuring grilled flank steak, charred sweet corn, and red bell peppers combined with fusilli pasta and fresh vegetables, tossed in a zesty cilantro lime vinaigrette. Perfect as a satisfying summer meal or a nutritious lunch option.

Ingredients

Salad 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

  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp fresh lime juice
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp honey or agave syrup
  • Salt and pepper, to taste

Garnish

  • Fresh cilantro leaves

Instructions

  1. Preheat the grill. Preheat a grill or stovetop grill pan over medium-high heat. If using a grill, lightly oil the grill grate to prevent sticking.
  2. Season and grill the steak. Season the flank steak generously with kosher salt and black pepper. Place on the grill and cook undisturbed for 6 minutes. Flip once and cook to desired doneness. For medium-rare, cook until internal temperature reaches 130°F.
  3. Rest the steak. Transfer the cooked steak to a cutting board and let it rest while you prepare the vegetables and pasta. Resting helps retain juices.
  4. Grill the corn and red bell peppers. 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 form and vegetables are slightly softened. Remove and allow to cool to room temperature.
  5. Cook the pasta. Prepare the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool and stop cooking. Place the pasta into a large mixing bowl.
  6. Chop the steak and vegetables. Use a sharp knife to cut the rested steak into small bite-size cubes. Cut charred corn kernels off the cobs and chop the grilled red pepper into small pieces.
  7. Combine salad ingredients. Add the cubed steak, corn kernels, grilled red pepper, halved grape tomatoes, diced cucumber, diced red onion, and crumbled cotija cheese to the bowl with pasta. Season with kosher salt and black pepper to taste.
  8. Make and toss with vinaigrette. Prepare the cilantro lime vinaigrette by whisking chopped cilantro, lime juice, olive oil, minced garlic, honey, salt, and pepper until emulsified. Pour desired amount over the salad and toss well until everything is coated evenly. Adjust seasoning if needed.
  9. Garnish and serve. Garnish the pasta salad with fresh cilantro leaves and serve immediately or refrigerate for later.

Notes

  • To achieve medium-rare steak, use an instant-read thermometer to check internal temperature.
  • Chilling the pasta after cooking prevents it from becoming mushy and helps the salad hold its texture.
  • You can substitute cotija cheese with feta or queso fresco if unavailable.
  • If you don’t have a grill, the vegetables and steak can be cooked on a grill pan or broiled in the oven as alternatives.
  • Adjust the amount of vinaigrette to your preference for drier or more saucy salad.

Find it online: https://yumntasty.com/steak-pasta-salad-with-grilled-corn-red-pepper-and-cotija-cheese-recipe/