Description
This Chimichurri Steak & Roasted Corn Pasta Salad is a delightful fusion dish with South American-inspired flavors. Tender steak, charred corn, and a zesty chimichurri sauce come together with pasta for a satisfying meal that can be enjoyed warm, at room temperature, or chilled. Perfect for summer gatherings or meal prep.
Ingredients
Scale
Main Ingredients:
- 12 oz pasta (such as rotini or penne)
- 1 lb flank or skirt steak
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 ears fresh corn (or 1 1/2 cups frozen corn)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta or queso fresco
- 1/4 cup chopped fresh parsley (for garnish)
Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 1/2 cup fresh cilantro (optional)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Cook the Pasta: Boil pasta in salted water, drain, rinse, and set aside.
- Prepare the Steak: Season with salt and pepper, sear in olive oil, slice thinly.
- Roast the Corn: Char corn in a skillet or grill, then cut kernels off the cob.
- Make Chimichurri Sauce: Blend parsley, cilantro, garlic, vinegar, spices, and olive oil in a food processor.
- Combine Ingredients: Toss pasta, steak, corn, tomatoes, onion, and cheese with chimichurri sauce.
- Serve: Garnish with parsley and enjoy warm or chilled.
Notes
- This dish is versatile and can be served warm, at room temperature, or cold.
- Great for meal prep or summer gatherings.
- Variation: Use grilled chicken or tofu instead of steak.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Stovetop, Grilling
- Cuisine: Fusion, South American-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
