Grilled Steak & Pasta Salad

Beef up pasta salad by adding strips of grilled flank steak. This main-dish salad, with a zesty cumin and cayenne spiced dressing, will satisfy the heartiest of appetites.

Grilled Steak & Pasta Salad
Servings: 6 Prep 15 mins Chill 1 hr Cook 10 mins Grill 10 mins


  • 1/4 cup rice vinegar
  • 2 tablespoons light mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 12 ounces flank steak
  • 1/2 teaspoon Montreal steak seasoning (such as McCormick's)
  • 1/2 pound bowtie pasta
  • 2 tomatoes, cut into 1-inch pieces
  • 1 sweet onion, quartered and thinly sliced
  • 2 cups corn kernels from 2 ears of corn
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 1/3 cup fresh basil, chopped
  • 8 cups mixed salad greens

Make It

1. In a bowl, whisk vinegar, mayonnaise, oil, salt, oregano, cumin and cayenne until well blended. Set aside.

2. Heat a gas grill to medium-high or prepare a grill with medium-hot coals. Bring a large pot of water to a boil.

3. Sprinkle steak with the seasoning. Grill 4 to 5 minutes per side or until internal temperature reads 145 degrees F on an instant-read thermometer for medium-rare. Let rest 10 minutes then cut into thin slices.

4. Cook pasta in boiling water. Drain; rinse under cold water.

5. Toss pasta with dressing in serving bowl. Add steak, tomatoes, onion, corn, parsley and basil to bowl; toss to combine. Chill 1 hour, then serve over greens.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 328, Fat, total (g): 12, chol. (mg): 25, sat. fat (g): 3, carb. (g): 39, fiber (g): 4, pro. (g): 19, sodium (mg): 605, Percent Daily Values are based on a 2,000 calorie diet.