Description
This Steak Pasta Salad recipe features juicy and tender, protein-rich steak that’s paired with protein pasta, which makes this salad so filling. It’s made complete with peppery arugula, corn, tomatoes, quick-pickled red onion, cotija cheese, and jalapeño crema. You’ll enjoy the flavors, textures, and how absolutely scrumptious it all is! I love the zesty, creamy, and satiating vibe this pasta salad delivers!
Ingredients
For the jalapeño crema:
- 1 jalapeño pepper, sliced and deseeded
- ½ cup fresh cilantro (or 2 tablespoons lightly dried cilantro)
- 1 tablespoon garlic paste
- ¾ cup Mexican crema
- ½ teaspoon adobo seasoning
- ½ teaspoon ground cumin
- Zest & juice of 1 lime
- Kosher salt & fresh ground black pepper- to taste
For the steak & for pasta salad assembly:
- 1 ½ lbs New York strip steaks, room temperature
- 3 tablespoons vegetable oil (or any high heat oil)
- Kosher salt & fresh ground black pepper- to taste
- ½ teaspoon garlic powder
- 1 lb short cut pasta, I use protein pasta (Brami brand)
- 1 small red onion, thinly sliced
- ⅓ cup distilled white vinegar
- ⅓ cup water
- 5 ounces baby arugula
- 1 pint cherry tomatoes, halved
- 6 ounces cotija cheese, crumbled- plus more for garnishing
- 1 cup fire roasted corn (or 2-3 ears fresh corn on the cob, grilled & then sliced off cob)
Instructions
- Prep the jalapeño crema. In the body of a high-speed blender or food processor, combine the jalapeño pepper, cilantro, garlic paste, Mexican crema, adobo seasoning, cumin, lime zest + juice, and salt/pepper- to taste. Blitz the mixture until well combined and smooth. Then transfer the jalapeño crema to an airtight container and store it in the refrigerator until you’re ready to assemble the pasta salad.
- Prep the steak. Pat the steaks dry with a paper towel. Then coat the steaks with 1 tablespoon of oil. Season the steaks generously with the salt, pepper, and garlic powder, coating every surface, including the sides. Use your hands (fitted with disposable gloves if desired) to massage the oil/spices into the meat. Then set aside.
- Cook the steaks. Heat a large cast-iron or stainless steel skillet over medium-high heat. When hot, add 2 tablespoons of oil and gently swirl the skillet to evenly coat the surface. Once the oil is shimmering, add the steaks to the pan. Firmly press on the steaks with a weighted cooking press, and let the steaks cook without moving them until browned, about 4-5 minutes. If your steaks have a good amount of fat on the sides, use tongs to help stand them up and sear the sides just until browned.
- Then flip the steaks and firmly press down on them to sear on the other side. Cook until the meat reaches your desired level of doneness: registers at 115-120 degrees (for rare), 120-125 degrees (for medium-rare), or 130-135 (for medium) when checked with an internal meat thermometer. Then transfer the steaks to a cutting board and tent with foil to rest.
- Cook the pasta. Meanwhile, bring a pot of salted water to a boil. Then add your short cut pasta and cook the pasta according to your package instructions. Then drain the pasta.
- Quick pickled red onion. In a bowl or jar, combine the sliced red onion, vinegar, and water. Cover the vessel and shake to combine. Let the red onion sit for a bit for the onions to break down- about 5-10 minutes.
- Pasta salad assembly. After resting, cut the steak into cubes. Grab a super large salad bowl or deep platter. Combine the drained pasta, arugula, cherry tomatoes, cotija cheese, corn, pickled red onions (w/ the liquid), cubed steak, and jalapeño crema. Use tongs to toss everything together until well combined and well coated.
- Serve. Plate the pasta salad and top with an extra garnish of crumbled cotija cheese, if desired. This steak pasta salad is a meal on its own but you can also enjoy it alongside other main entrees. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.