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.

Pasta Salad With Steak in Balsamic Vinaigrette image

Provided by ChipotleChick

Categories Steak

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 (8 7/8 ounce) packages dried cheese tortellini
2 lbs steak, grilled, cooled and sliced into small cubes
1 oranges or 1 red bell pepper, rinsed and sliced into short strips
2 cups grape tomatoes, rinsed
4 cups fresh spinach, rinsed and torn
2 cups pitted black olives
1/3 cup sliced green onion
14 ounces newman's own light balsamic vinaigrette or 14 ounces any other 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!

Nutrition Facts : Calories 533.9, Fat 29.9, SaturatedFat 11.3, Cholesterol 103.3, Sodium 583.5, Carbohydrate 35.9, Fiber 3.5, Sugar 2.3, Protein 30.3

Steak, Tomato and Onion Pasta Salad with Garlic Oil image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1/3 cup plus 1/2 tablespoon olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound skirt steak (about 1/2 inch thick)
8 ounces dried penne
1 cup thinly sliced red onion
1/4 cup thinly sliced celery
1/4 cup chopped fresh flat-leaf parsley
2 vine-ripe tomatoes, chopped

Steps:

Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
Meanwhile, bring a large pot of salted water to a boil.
Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak 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 pieces.
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 bowl.
Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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