Description
A delicious and hearty steak and pasta salad that combines tender flank steak with fresh vegetables and pasta, perfect for a satisfying meal.
Ingredients
- 8 ounces of rotini pasta
- 1 pound of flank steak
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- 1/2 cup of red onion, thinly sliced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of balsamic vinaigrette
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- While the pasta is cooking, season the flank steak with olive oil, garlic powder, salt, and pepper.
- Heat a grill or grill pan over medium-high heat. Cook the flank steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly against the grain.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
- Add the sliced steak to the bowl and drizzle with balsamic vinaigrette. Toss everything together until well combined.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- For a lighter version, substitute whole wheat pasta or zucchini noodles.
- Add your favorite vegetables like bell peppers or spinach for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg