Description
A vibrant and flavorful Chimichurri Steak Pasta Salad combining tender seared flank steak, al dente pasta, fresh herbs, and tangy cherry tomatoes tossed in a zesty chimichurri dressing. Perfect as a main course for summer gatherings or a hearty meal any time of year.
Ingredients
Scale
Steak and Pasta
- 12 oz cooked pasta (rotini or penne)
- 1 lb flank steak or skirt steak
- Salt and pepper to taste
- 2 tablespoons olive oil
Salad Components
- 1 cup cherry tomatoes (halved)
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 1/2 cup arugula or baby spinach
Chimichurri Sauce
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 2 garlic cloves (minced)
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
- Prepare Steak: Season the steak on both sides with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear the steak for 3–4 minutes per side or until desired doneness is reached. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Make Chimichurri Sauce: In a small bowl, whisk together parsley, cilantro, red wine vinegar, 1/3 cup olive oil, garlic, red pepper flakes, and a pinch of salt and pepper to create the chimichurri sauce.
- Assemble Salad: In a large bowl, combine the cooked pasta, sliced steak, cherry tomatoes, red onion, arugula or spinach, and feta cheese. Drizzle with the chimichurri sauce and toss gently to coat.
- Serve: Serve immediately or chill for 30 minutes before serving for a cold pasta salad version.
Notes
- You can use leftover steak or grilled chicken as a substitute.
- Add avocado for a creamy twist or grilled corn for a smoky flavor.
- This salad is great served warm or cold.
