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    Foody Schmoody Blog Recipes For Everyone » Main Course / Meals » Beef

    Published: Jun 15, 2015 · Modified: Jan 21, 2021 by foodyschmoody ·

    Southwest Steak Pasta Salad

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    Southwest Steak Pasta Salad - A hearty pasta salad with Southwest flavors; hearty enough to be a dinner entrée.

    Soutwest Steak Pasta Salad

     

    Call it a good thing or call it a bad thing but I'm on such a red meat kick lately.  You see, we don't have much in the way of ventilation in my kitchen, so I hardly ever cook steak indoors.  Once the summery weather begins, I just want to grill me up some steak! 

     

    Southwest Steak Pasta Salad

     

    I've been big on grilling flank steak lately (Grilled Fajita Pasta / Peppercorn & Coffee Rubbed Flank Steak ), but for this dish I actually used some thin sliced sirloin tips.   Not for any major reason, it just happen to be super cheap at my grocery store this week.  Plus, because it's sliced thin it cooked up in a matter of minutes.  If you can't find the thin stuff, just use the regular sirloin tips.  If you aren't keen on sirloin tips then by all means use the flank steak, it would work and it would work well.

    Southwest Steak Pasta Salad

    Okay, so about this pasta salad.  I set out to make it a pasta entrée,  but we ate it at room temperature and it has a "dressing", so I kind of think that makes it a pasta salad, right?  Then I thought, well it's an entrée and I didn't want you guys to think it was just like a side pasta salad.  In the end, I had to call it pasta salad, but just know this is fit to be an entrée.  You'd be surprised at how stressful it is for a blogger to name their dishes!

    Oh, so one last thing.  You guys know I don't love tomatoes in salad, but if you like tomatoes, you should totally toss some tomatoes in here.

    Southwest Steak Pasta Salad

     

    disclaimer

     

     

     

     

    Soutwest Steak Pasta Salad

    Southwest Steak Pasta Salad

    Christine
    5 from 2 votes
    Print Recipe

    Ingredients
      

    • 1 lb sirloin tip steak thin
    • 2 T homemade fajita seasoning or store bought
    • 2 ears corn shucked
    • ½ C finely diced red onion
    • ¼ C finely diced jalapeno pepper seeds removed
    • 8 oz whole grain rotini
    • 15 oz can black beans rinsed and drained

    Dressing

    • ¼ C lime juice freshly squeezed
    • 1 T olive oil
    • ½ teaspoon homemade fajita seasoning or store bought
    • Salt to taste

    Homemade Fajita Seasoning

    • 2 T Chili Powder
    • 1 ½ teaspoon Sea Salt
    • 1 T Smoked Paprika
    • 1 T Garlic Powder
    • 1 T Onion Powder

    Instructions
     

    • 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.

    Notes

    Recipe adapted from Grilled Southwestern Steak Salad - Taste of Home - Simple & Delicious, June/July 2015, page 9
    Tried this recipe?Let us know how it was!

     

     

     

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    1. Michelle says

      June 15, 2015 at 8:31 am

      Chris, this looks soo good. I never thought to put steak in as a pasta salad! I can't wait to try this.

      Reply
      • foodyschmoody says

        June 15, 2015 at 8:46 am

        Thanks Michelle! After I made that fajita steak pasta the other day, it made me realize steak DOES goes well w/ pasta, I hoped this would work too! We really liked it!

        Reply
    2. Agy says

      June 15, 2015 at 9:00 am

      I didn't think you could put a steak in pasta too! Would you need to wait for a while before you cut the steak for the salad. I'm thinking about all the juice oozing out from the yummy steak! 🙂

      Reply
      • foodyschmoody says

        June 15, 2015 at 9:07 am

        Yes, Agy. I guess I should have been more specific. I mention slicing the steak a few steps down after it's come off the grill, but I guess I should mention the actual resting time. Thank you. I think I'll make that edit!

        Reply
    3. nancy@skinnykitchen.com says

      June 15, 2015 at 9:39 am

      Looks amazing Christine!

      Reply
      • foodyschmoody says

        June 15, 2015 at 12:59 pm

        Thanks Nancy!

        Reply
    4. angela says

      June 15, 2015 at 11:14 am

      I think I have everything on hand to make this!! It sounds amazing!!!

      Reply
      • foodyschmoody says

        June 15, 2015 at 12:58 pm

        Great, thanks Angela!

        Reply
    5. Lora@craftivitydesigns says

      June 15, 2015 at 11:52 am

      I love the idea of giving a southwest kick to pasta salad! It looks delicious.

      Reply
      • foodyschmoody says

        June 15, 2015 at 12:58 pm

        Thank you Lora

        Reply
    6. Sandi Gaertner (@sandigtweets) says

      June 15, 2015 at 12:57 pm

      The perfect dish to use left over steak in!

      Reply
      • foodyschmoody says

        June 15, 2015 at 12:58 pm

        Sure is. Leftover corn on the cob too!

        Reply
    7. Joanne T Ferguson says

      June 21, 2015 at 4:07 am

      love the balance of this recipe Christine Pinned and shared

      Reply
      • foodyschmoody says

        June 21, 2015 at 6:51 am

        Thanks Joanne!

        Reply
    8. Cindy @ Hun... What's for Dinner? says

      June 21, 2015 at 11:26 am

      What a delicious pasta salad. Love the southwest flavours!

      Reply
    9. Stacie says

      March 20, 2016 at 4:00 pm

      5 stars
      How would it taste if I added blue cheese?

      Reply
      • foodyschmoody says

        March 20, 2016 at 4:25 pm

        Normally, I'm all about bleu cheese with steak but I wonder with all the Mexican flavors if that would work or not. I would go more with a Monterey jack or something like that. But if you do try it, I'd like to hear the outcome.

        Reply
        • Stacie says

          March 20, 2016 at 5:23 pm

          LOL! I trust your judgement! I'll stick with Monterey Jack 🙂

          Reply
    10. linda spiker says

      April 28, 2016 at 10:14 am

      5 stars
      Looks fabulous!

      Reply
    11. Michelle @ The Complete Savorist says

      April 29, 2016 at 5:35 pm

      Pasta and steak sound lovely together. A fulfilling meal for sure.

      Reply
    12. Jamie says

      April 29, 2016 at 9:25 pm

      This looks delicious! I'm so glad that the weather is finally starting to be nice enough for grilling again! I just love the way grilled meat turns out-- so much flavor!

      Reply

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