Grilled Southwestern Pasta Salad |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
8 oz multigrain or whole-wheat penne
8 oz lean boneless sirloin steak
1/2 tsp each ground cumin, salt and pepper
3 medium poblano chile peppers, halved and seeded
1 ear fresh corn, husked
1 medium sweet onion, sliced 1/2 in. thick
Nonstick spray
2 large ripe tomatoes, cut in bite-size chunks
1 Tbsp olive oil
1/4 cup lime juice
1/2 cup chopped cilantro
1. Cook pasta in a large pot of lightly salted water as package directs. Drain; rinse under cold water and drain again. Transfer to a large serving bowl.
2. Heat outdoor grill. Rub steak with 1/4 tsp each of the cumin, salt and pepper. Coat steak, peppers, corn and onion with nonstick spray.
3. Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
4. Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl.
5. Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.
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