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Warm Asian Steak and Pasta Salad

Here's how you make Warm Asian Steak and Pasta Salad
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  • Servings: 4-8
  • Prep: 15m
  • Cook: 15-20m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • Steak:
  • 16 ounce skirt steak (you can also use a top sirloin, flank, filet; I usually use what is on sale)
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • Salad:
  • 12-16 ounces penne pasta, you can add more or less pasta depending on how much you want in your salad (any type of pasta, but I prefer penne; bowtie would also work)
  • 6 cups arugula (a mix of watercress and arugula is also very good)
  • 1 medium red onion , cut in half and thin sliced
  • 1 1/2 cups cucumber, cut in thin sliced half moons (seedless cucumber works best if it is available)
  • 3/4 cup sun dried tomatoes, re-hydrated and chopped
  • Dressing:
  • 1 cup beef broth (low sodium)
  • 3 teaspoons olive oil
  • 3 teaspoons dijon mustard
  • 6 teaspoons soy sauce (low sodium)
  • 3 tablespoons fresh lemon juice
  • 4 1/2 teaspoons fresh ginger, grated (ground can be substituted, but just doesn't work as well)
  • 1 teaspoon black pepper
  • Salt to taste, go easy as both the broth and soy have salt in them
  • Fresh cilantro (for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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