Description
A flavorful Chimichurri Steak Pasta Salad combining tender ribeye steak with al dente pasta, fresh vegetables, herbs, and a tangy homemade dressing. Perfect for a hearty lunch or light dinner with a balance of protein, fresh produce, and zesty flavors.
Ingredients
Scale
Pasta
- 12 oz pasta of choice
Steak
- 1 lb ribeye steak or any other preferred cut
- Salt and pepper, to taste
Salad Components
- 1.5 cups roasted corn (can use frozen or fresh)
- 16 oz container cherry tomatoes, quartered
- 16 oz jar roasted red peppers, chopped
- 8 oz container mini mozzarella balls
- 1/2 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- 1 shallot, finely chopped
- 3 garlic cloves, minced
Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon
- Salt and pepper, to taste (about 1 tsp salt, 1/2 tsp pepper)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain and set aside to cool.
- Prepare and Cook the Steak: Season the ribeye steak generously on both sides with salt and pepper. Heat a large pan or grill over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for several minutes before slicing to allow the juices to redistribute.
- Mix the Salad Base: In a large salad bowl, combine the cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, cilantro, parsley, finely chopped shallot, and minced garlic.
- Make the Dressing: In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Add salt and pepper to taste starting with about 1 teaspoon salt and 1/2 teaspoon pepper. Pour the dressing over the salad base.
- Add Steak and Toss: Slice the rested steak into bite-sized pieces. Add the steak to the salad bowl. Toss everything thoroughly until all ingredients are evenly coated with the dressing.
- Chill or Serve: Serve immediately at room temperature or chill in the refrigerator for at least 30 minutes to allow flavors to meld and the salad to marinate. Stir again just before serving.
Notes
- Use fresh or frozen roasted corn depending on availability.
- Adjust steak cooking time to preferred doneness.
- Can substitute ribeye with sirloin or flank steak.
- Salad can be served cold or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
