Average Rating: 5TOTAL TIME: Prep: 25 min. Grill: 20 min.
YIELD: 4 servings.Ingredients
- 1 beef top sirloin steak (1 inch thick and 3/4 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 poblano peppers, halved and seeded
- 2 large ears sweet corn, husks removed
- 1 large sweet onion, cut into 1/2-inch rings
- 1 tablespoon olive oil
- 2 cups uncooked multigrain bow tie pasta
- 2 large tomatoes
DRESSING: - 1/4 cup lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/3 cup chopped fresh cilantro
Instructions
- 1. Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally.
- 2. Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro.
- 3. Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts
2 cups pasta mixture with 2 ounces cooked beef: 456 calories, 13g fat (3g saturated fat), 34mg cholesterol, 378mg sodium, 58g carbohydrate (15g sugars, 8g fiber), 30g protein.