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Steak Chimichurri Pasta Salad combines seared medium-rare steak, tender asparagus, cherry tomatoes, and tangy goat cheese with rotini pasta, unified by a vibrant homemade chimichurri dressing made with fresh parsley, garlic, and red wine vinegar.
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Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt and pepper.
Sear the steaks for a few minutes on each side until a golden-brown crust forms and they reach your desired doneness (medium-rare is recommended).
Remove the steaks from the pan and let them rest on a cutting board for at least 10 minutes.
While the steak rests, prepare the vegetables. Quarter the cherry tomatoes.
To make the chimichurri dressing, combine finely chopped parsley, minced shallot, and grated garlic in a medium bowl.
Add red pepper flakes, salt, and pepper to the bowl. Pour in equal parts olive oil and red wine vinegar.
Stir the dressing until everything is well combined. Set aside.
Bring a large pot of salted water to a boil. Cook the rotini pasta until just before al dente, according to package directions.
Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
Once the steak has rested, cube it into bite-sized pieces.
In the same skillet used for the steak, sauté the asparagus over medium-high heat with a pinch of salt and pepper for a few minutes until tender-crisp.
Remove the asparagus from the pan, let it cool slightly, and then chop it into thirds.
In a large salad bowl, combine the cooled pasta, cubed steak, quartered cherry tomatoes, and chopped asparagus.
Add the crumbled goat cheese to the bowl.
Pour the chimichurri dressing over the salad.
Toss everything together until all ingredients are evenly coated in the dressing. Serve immediately.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container for up to 3 days; the dressing may separate, so stir before serving or add a splash more vinegar to refresh.
Written automatically by CookOS, not by the creator.
Yes, you can prepare all components separately (steak, pasta, vegetables, dressing) up to 4 hours ahead. Assemble and toss with dressing just before serving to prevent the pasta from absorbing too much dressing and becoming soggy.
Use a hot skillet over medium-high heat and don't move the steaks once they hit the pan. Sear for a few minutes on each side until a golden crust forms, then remove and let rest for at least 10 minutes before cubing.
Yes, any short pasta like penne, farfalle, or fusilli works well and holds the dressing similarly. Avoid long pastas like spaghetti, which don't mix as easily in a salad.
New York strip and sirloin are recommended by the recipe. Ribeye or flank steak also work well—choose a cut you enjoy eating medium-rare and slice against the grain for tenderness.
Feta cheese, ricotta salata, or blue cheese all pair well with chimichurri. Use the same 4 oz amount and crumble it over the salad.
