Warm Asian Steak and Pasta Salad

Prep Time
Cook Time
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"This has got to be one of my favorite salads. Warm grilled steak and pasta, peppery arugula, and cool cucumbers and sun dried tomatoes. And the dressing is a light Asian inspired dressing. The base for this recipe originated from a "healthy living" cookbook, and this is my version. And to keep this a bit healthier, use the low sodium broth and soy, and the lighter pasta as well. Prep time does not include time to marinate the steak."

Original recipe yields 4-8 servings


  • Serving Size: 1 (411.5 g)
  • Calories 665.4
  • Total Fat - 18.7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 102.7 mg
  • Sodium - 1290.2 mg
  • Total Carbohydrate - 82.1 g
  • Dietary Fiber - 12.2 g
  • Sugars - 6.6 g
  • Protein - 45.3 g
  • Calcium - 111.2 mg
  • Iron - 5.2 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.4 mg

Step 1

Steak ... Brush or rub the oil over both sides of the steak and season well with the salt, pepper and red pepper flakes. Add it to a ziplock bag or a small dish and cover well. I like to marinate it all day if possible, but even 30 minutes is enough. The longer ... the better. Make sure to take the steak out of the refrigerator to take the chill off before cooking it.

Step 2

Dressing ... Mix all the ingredients for the dressing and set off to the side.

Step 3

Pasta ... Cook the pasta according to pkg directions. Drain well and cover to keep warm. As the pasta cooks, start your steak and prepare the salad.

Step 4

Steak ... Depending on the cut of steak, cooking times will vary. I prefer an outdoor grill, but an indoor grill pan or even cooked in a heavy pan, such as a cast iron pan will work fine. Medium rare is how I like mine, but cook to your desired temperature. Make sure to let the steak rest before slicing.

Step 5

Salad ... In a large serving bowl, add the arugula, sun dried tomatoes, onion and cucumber and toss to combine. To rehydrate the tomatoes, add the tomatoes to a small bowl and cover with boiling water, cover with plastic wrap and let them sit 10-15 minutes, drain and then chop. You can also use the ones packed in olive oil if that is all you have. Then, add in the warm pasta (it doesn't have to be hot; warm or room temperature is fine - but you don't want it cold), then the steak and half of the dressing. Toss well to combine. Add as little or as much of the dressing as you want. I usually use all of the dressing. Garnish with fresh cilantro if you want.

Step 6

Serve ... ENJOY! A crusty roll and dinner is served.

Tips & Variations

No special items needed.



This is a beautiful salad to have for dinner and we absolutely love it. I served ours with oven toasted buttered French bread and it was so good with the salad.

review by:
(1 Sep 2013)