Grilled Flank Steak with Pasta Salad
Hearty and satisfying, this recipe is the ideal warm weather meal. You can easily make the pasta salad ahead of time and quickly grill the flank steak just before it's time to eat.
Servings: 4
Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 25 minutes
Ingredients
- 32 oz. Stew's Beef Flank Steak
- 1 lb. Stew's Dried Farfalle Pasta
- 1/4-1/2 cup Stew's Lite Italian Dressing
- 1-pint Grape Tomatoes, halved
- 1/2 cup sliced Cucumber
- 1 lb. Stew's Fresh Mozzarella Cheese, cut into bite-sized cubes
- 1/4 cup Stew's Shredded Parmesan Cheese
- Vegetable Oil, as needed
- Salt and Pepper, as needed
Directions
- Take the flank steak out of the refrigerator and let come to room temperature.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well and transfer to a large bowl.
- While still warm, add the dressing and toss well. Let pasta cool, soaking up the dressing.
- Stir the tomatoes, cucumber, mozzarella, and Parmesan into the pasta.
- Preheat a gas grill to high heat (450°F - 500°F). Brush the grill grates with the oil. Season the steak with salt and pepper.
- Place on the grill and sear on each side for about 2-3 minutes. For a medium finish, remove the steak from the grill when the temperature is 135°F – 140°F in its thickest part.
- Let rest for five minutes. Slice against the grain and serve with the pasta salad.