Pasta Salad With Steak Food

SOUTHWEST STEAK PASTA SALAD

Steps:

• Preheat grill to medium/high heat.
• Season steak with 2 T fajita seasoning. Wrap shucked corn in aluminum foil.
• Place corn and steak on grill. Cook steak until desired doneness. Cook corn 10-15 minutes, turning often. Set steak aside to rest at least 5 minutes.
• Once corn is cooled enough to handle, cut the corn off the cob with a sharp knife.
• Place cooked and drained pasta in a large bowl with red onion, corn, jalapeno and black beans. Stir.
• Whisk together all dressing ingredients and stir into pasta.
• Slice steak into bite size slices and top pasta with steak.
• Serve.

PASTA SALAD WITH STEAK, BELL PEPPER, GREEN BEANS AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.
• Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

CREAMY PARMESAN STEAK PASTA SALAD

Steps:

• Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
• Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
• Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.

SIRLOIN STEAK & PASTA SALAD

Steps:

• *Bring water to boil in pot. Add peas, boil 2-3 minutes. Drain. Rinse with cold water.
• *Cut cherry tomatoes in half
• *cook pasta according to package
• *Combine peas, pasta & tomatoes in a large bowl. Toss gently.
• *In a small bowl; Whisk lemon juice, lemon zest, olive oil, parsley, garlic, salt & pepper until well blended.
• *Add to pasta mixture tossing to coat. Sprinkle 1/2 envelope of the Italian seasoning...tossing gently again.
• *Grill seasoned steak (we marinate ours overnight) Or you can Broil steak in oven for 9-12 minutes, turning once during cooking time.
• *Thinly slice steak. Add to pasta mixture. Stir gently. Or you can add sliced steak to each person's plate~

STEAK SALAD (RANEN SALAD)

Steps:

• Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
• On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
• In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.

STEAK PASTA

Steps:

• Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
• Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
• Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
• Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
• Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
• Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
• Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!

BEEF AND PASTA SALAD

Steps:

• In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. , If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately. , If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour.

PASTA SALAD WITH STEAK

Steps:

• Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate. , Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.

QUICK GREEK PASTA SALAD WITH STEAK

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
• Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
• Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

STEAK FAJITA PASTA SALAD

Steps:

• In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
• Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
• Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
• Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium high for 2-3 minutes until the onion begins to soften.
• Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
• Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
• Once meat is cooked set aside and let rest for 10 minutes then slice into thin strips.
• Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
• Pour the dressing over the pasta salad and toss to coat.
• Enjoy!

STEAK FAJITA PASTA SALAD

Steps:

• In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
• Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
• Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
• Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium-high for 2-3 minutes until the onion begins to soften.
• Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
• Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches the desired level of doneness, approximately 3-4 minutes per side for medium-rare.
• Once the steak is cooked set aside and let rest for 10 minutes then slice into thin strips.
• Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
• Pour the dressing over the pasta salad and toss to coat.

THAI-INSPIRED STEAK AND PASTA SALAD

Steps:

• Mix all ingredients of marinade, except for 2 Tbls of lime juice.
• Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight.
• Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
• While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking.
• Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
• Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
• Serve steak and veggies over pasta, sprinkle with feta cheese.
• We use whatever steak we have left for steak and eggs the next morning!

PASTA SALAD WITH STEAK IN BALSAMIC VINAIGRETTE

Steps:

• Cook to tortellini according to package directions.
• Drain and rinse with cold water. Put back in the pot and add 1/2 the vinaigrette. Set aside.
• In a large bowl, place spinach, tomatoes, olives (drained if using canned), green onion, and steak. Toss with the other half of the vinaigrette, and add tortellini to the bowl.
• Chill 2-4 hours, stir and serve!