Description
This Flavor-Packed Steak Fajita Pasta Salad combines tender marinated flank steak with vibrant sautéed peppers and onions, fresh vegetables, and a zesty homemade dressing. Perfect for summer gatherings, this dish offers a refreshing twist on traditional fajitas by blending them with pasta, creating a satisfying and colorful meal that’s great served cold or at room temperature.
Ingredients
Scale
Steak and Marinade
- 1 pound Flank Steak (Marinate well to ensure tenderness)
- 1/4 cup Olive Oil (divided)
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper
Pasta and Vegetables
- 8 ounces Bow Tie Pasta (Can substitute with rotini or penne)
- 2 cups Bell Peppers (Mix of red, yellow, and green preferred)
- 1 medium Red Onion (Shallots can be a milder alternative)
- 1 medium English Cucumber (Diced zucchini is a suitable substitute)
- 1 cup Cherry Tomatoes (Grape tomatoes can be an alternative)
- 1/2 cup Sliced Black Olives (Replace with green olives if preferred)
- 1/4 cup Pickled Jalapenos (Fresh jalapenos for a milder option)
- 1/4 cup Cilantro (Parsley can be used if cilantro is not preferred)
Dressing
- 2 tablespoons Lime Juice (Lemon juice can be used in place)
- 2 tablespoons Apple Cider Vinegar (Can be substituted with white wine vinegar)
- 1 tablespoon Honey (Maple syrup can be used for a vegan option)
- 2 cloves Garlic (Freshly minced; omit if sensitive)
Instructions
- Marinate the Steak: In a bowl, combine 3 tablespoons olive oil with chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper to create the marinade. Reserve half the marinade for cooking vegetables. Add the flank steak to the remaining marinade in a resealable bag, making sure it is fully coated. Refrigerate for 1 to 3 hours to maximize flavor and tenderness.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. First, add the diced red onion and cook until soft and translucent, about 2 to 3 minutes. Then, add the sliced bell peppers along with the reserved marinade. Cook for about 5 to 7 minutes until the peppers are tender yet still vibrant and slightly crisp.
- Cook the Steak: In the same skillet, add another tablespoon of olive oil if needed. Remove the steak from the marinade, letting excess drip off, and cook over medium-high heat for approximately 3 to 4 minutes per side, achieving a medium-rare finish. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute. After resting, slice the steak thinly against the grain for maximum tenderness.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions, typically about 10 to 12 minutes, until al dente. Drain and rinse with cold water to cool the pasta quickly and prevent it from sticking.
- Prepare the Dressing: In a small bowl, whisk together lime juice, apple cider vinegar, honey, and freshly minced garlic. Adjust seasoning if necessary to balance the flavors.
- Combine Everything: In a large mixing bowl, combine the cooked and cooled pasta, sliced steak, sautéed bell peppers and onions, diced cucumber, cherry tomatoes, sliced black olives, and pickled jalapenos. Pour the dressing over the salad and toss gently until every ingredient is evenly coated with the flavorful dressing.
- Garnish and Serve: Sprinkle fresh cilantro over the pasta salad for an added burst of flavor and freshness. Serve immediately or refrigerate for an hour to enhance the melding of flavors. This salad can be enjoyed chilled or at room temperature, making it ideal for summer fun and picnics.
Notes
- Marinate the steak for at least 1 hour but no more than 3 hours to avoid the meat becoming too soft.
- Use a sharp knife to slice the steak against the grain for maximum tenderness.
- If you prefer less heat, reduce or omit the cayenne pepper and pickled jalapenos.
- For a vegan version, substitute steak with grilled portobello mushrooms and use maple syrup instead of honey in the dressing.
- Bow tie pasta can be replaced with other short pasta shapes like rotini or penne for variety.
- Make sure to cool the pasta under cold water after cooking to prevent clumping when tossed in the salad.
