Description
Dive into summer with this zesty Mexican twist on pasta salad topped with juicy grilled steak. Perfect for meal prep or your next backyard fiesta.
Ingredients
Scale
- 1½ lbs (680g) flank steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 oz (340g) rotini or bow tie pasta
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) black beans, rinsed and drained
- 1 cup (150g) corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- ½ cup (20g) fresh cilantro, chopped
- ¼ cup (60ml) lime juice
- ⅓ cup (80ml) olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 garlic clove, minced
- 1 tablespoon fresh cilantro, chopped
Instructions
- Combine olive oil, lime juice, minced garlic, chili powder, cumin, oregano, salt, and pepper in a ziplock bag. Add flank steak, seal, and massage to coat. Refrigerate for at least 2 hours or overnight.
- Bring a large pot of salted water to boil. Cook pasta until just past al dente, drain, rinse with cold water, and toss with a tablespoon of olive oil. Set aside.
- Whisk together lime juice, olive oil, honey, cumin, chili powder, salt, minced garlic, and cilantro to make the dressing.
- Remove steak from marinade, pat dry. Grill on high heat for 4-5 minutes per side for medium-rare. Rest for 10 minutes before slicing.
- In a large bowl, combine pasta, tomatoes, black beans, corn, bell pepper, red onion, jalapeño, and cilantro. Add half the dressing and toss.
- Slice steak thinly against the grain at a 45-degree angle. Add to the pasta salad with remaining dressing.
- Refrigerate for at least 30 minutes before serving. Garnish with additional cilantro and lime wedges.