Thai-Inspired Steak and Pasta Salad

READY IN: 4hrs 30mins
Recipe by ceruleanseven

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 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"

Top Review by carlamoose

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.

Ingredients Nutrition


  1. Mix all ingredients of marinade, except for 2 Tbls of lime juice.
  2. 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.
  3. 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.
  4. 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.
  5. Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
  6. 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.
  7. Serve steak and veggies over pasta, sprinkle with feta cheese.
  8. We use whatever steak we have left for steak and eggs the next morning!

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