A flavorful and easy meal combining steak fajitas with the convenience of pasta salad.
Ingredients
Scale:
8 oz. Farfalle pasta (or your choice of pasta)
1 lb. Flank steak
1 each Bell peppers (red, green, and yellow), sliced
1 Red onion, sliced
2 tbsp. Olive oil
1 tsp. Cumin
1 tsp. Chili powder
1/2 tsp. Garlic powder
3 tbsp. Lime juice
1/4 cup Fresh cilantro, chopped
Salt and pepper to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, season the flank steak with salt, pepper, cumin, chili powder, and garlic powder.
Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Add the seasoned steak and grill for about 6-7 minutes on each side or until cooked to your preferred doneness. Remove from the pan and allow to rest before slicing.
In the same pan, add the remaining olive oil and toss in the sliced bell peppers and onions. Sauté for about 5 minutes until they are tender but still vibrant and crunchy.
Slice the grilled steak into thin strips. In a large bowl, combine the cooked pasta, sautéed vegetables, and sliced steak.
In a small bowl, whisk together lime juice, chopped cilantro, salt, and pepper. Drizzle over the pasta salad and toss to combine.
Serve immediately, or refrigerate for 30 minutes for the flavors to meld.
