Southwest Steak Pasta Salad
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