Thai-Inspired Steak and Pasta Salad

"Such flavorful steak - every bite sings as you chew. Two things about the ingredients: 1) I use ground herbs and spices because I can't afford to keep the fresh stuff around. I posted "fresh stuff equivalents" just in case. 2) I like my noodles completely cooked, all the way through...ie I don't like al dente. So if YOU like al dente, be sure to adjust the cooking time of your noodles. I got the marinade from Food Network's "Healthy Appetite with Ellie Krieger""
 
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photo by carlamoose photo by carlamoose
photo by carlamoose
Ready In:
4hrs 30mins
Ingredients:
15
Serves:
2
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ingredients

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directions

  • Mix all ingredients of marinade, except for 2 Tbls of lime juice.
  • Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight.
  • Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
  • While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking.
  • Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
  • Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
  • Serve steak and veggies over pasta, sprinkle with feta cheese.
  • We use whatever steak we have left for steak and eggs the next morning!

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Reviews

  1. This has to be one of the best dishes I have cooked with beef! I changed the serving size to one, used elbow macaroni for the pasta, and left out the green beans. I accidentally made too much pasta, so I have plenty of leftovers. I'm not complaining one bit ;) Also, I fried the beef in a skillet rather than broiling or grilling it.
     
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RECIPE SUBMITTED BY

I live in a small University town with my husband, our giant cat Minion, and our Aussie puppy Roux. I love trying new things, and going new places. I'll try anything twice. Consequently, this has broadened my view of cooking. If I'm bored, Recipezaar is the first place I go. I like finding new recipes by browsing the "Photos" page. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> My longterm cooking goals include: 1) learning to make rice like they do in a Chinese restaurant (I don't like rice myself, but my husband adores it) 2) overcoming my aversion to making homemade bread (seems to me there are too many factors in bread-making that could go terribly awry) 3) relaxing about it; shouldn't cooking be fun? 4) try new stuff!
 
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