Southwest Steak and Pasta Salad

To me, this is a perfect summer meal. It has all the makings of a big heavy dinner, but it is light and yet still filling. Plus, there is minimal use of the stove. Nathan grilled up the steak outside while the kids were swimming in the pool and I boiled the noodles and cut up the veggies inside. Super simple, super delicious, and super summery! FYI... totally great as lunch leftovers the next day!

Enjoy!

Southwest Steak and Pasta Salad

Dressing:

2 TBSP mayonnaise

1/4 cup sherry vinegar

2 TBSP olive oil

3/4 tsp salt

3/4 tsp dried oregano

1/2 tsp cumin

1/4 tsp cayenne pepper

Steak:

1 lb flank steak

1/2 tsp chili powder

1/4 tsp salt

Salad:

8 oz linguine, cooked and cooled

1 1/2 cups grape tomatoes, cut in half

1 medium sweet onion, thinly sliced

1 cup corn kernels

1/2 cup chopped cilantro

Salad greens

In a large bowl, whisk together dressing ingredients; set aside.

Season steak with chili powder and salt; grill until done. Let rest 10 minutes before slicing.

Add linguine, tomatoes, onion, corn, and cilantro to dressing; mix well. Serve with sliced steak over salad greens.