Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli recommended)
- 1 lb (450 g) flank steak
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups arugula, packed
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup balsamic vinaigrette
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Preheat grill or grill pan over medium-high heat. Season the flank steak with olive oil, salt, and pepper.
- Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing.
- In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, and sliced steak.
- Drizzle with balsamic vinaigrette and toss to combine. Sprinkle with grated Parmesan cheese and fresh basil, if using.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Feel free to substitute flank steak with sirloin or ribeye if preferred.
- You can add other vegetables like bell peppers or cucumbers for extra crunch.
- This salad is great served warm or cold.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 400
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: Steak Pasta Salad, Pasta Salad with Arugula, Steak Salad, Italian Pasta Salad, Grilled Steak Salad