Best Charred Steak Pasta Salad Recipes

Creamy Parmesan Steak Pasta Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Olive oil, for the grill grates
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan, plus more for serving
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated garlic
8 ounces skirt steak (about 1/2 inch thick)
8 ounces penne or cavatelli
1 cup shredded carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped red onion

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.

Charred Tricolore Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

3 large heads radicchio, cored and quartered
3 large endives, halved lengthwise
1 recipe Balsamic Vinaigrette (see below)
1/4 cup fresh oregano leaves, finely chopped
1 bunch arugula
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
14 cup extra virgin olive oil
salt and pepper to taste

Steps:

Whisk the mustard and the vinegar together in a mixing bowl. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens. Then in a steady stream, whisk in the remaining oil. Season with salt and pepper to taste. If desired, you can thin the vinaigrette by whisking in a few drops of water.
Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano. Toss to coat.