Description
A modern fusion dish combining tender steak, crisp vegetables, and al dente pasta in a zesty lime-cilantro dressing. This hearty yet refreshing salad is perfect for casual meals or gatherings, offering a balance of bold Mexican-inspired flavors and healthy ingredients.
Ingredients
5 tablespoons olive oil, divided
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 pound flank steak, trimmed
3 bell peppers (red, yellow, green), sliced
1 red onion, thinly sliced
16 ounces bow-tie pasta, cooked
1 English cucumber, sliced
1 pint cherry tomatoes, halved
2.25 ounces sliced black olives
1 cup pickled jalapeños
1/2 cup olive oil (dressing)
1/2 cup fresh cilantro, finely diced
4 tablespoons lime juice
1 tablespoon apple cider vinegar
2 teaspoons minced garlic
Instructions
In a bowl, mix first 7 spices with 3 tablespoons olive oil for marinade. Marinate flank steak 15 minutes.
Heat 2 tablespoons olive oil in a skillet. Sear steak 2-3 minutes per side. Let rest 5 minutes, then slice thinly.
Sauté bell peppers, red onion, and garlic in remaining oil until tender. Toss pasta with vegetables.
In a large bowl, combine cooked pasta, cucumber, cherry tomatoes, olives, and jalapeños. Add sliced steak.
Whisk dressing ingredients together; pour over salad. Toss to coat and serve.
Notes
Marinate steak up to 30 minutes
Add avocado or feta cheese for extra richness
Use zucchini noodles for low-carb version
Store in fridge 24 hours for better flavor blend