The only pasta salad I’d eat

Ingredients

Ingredients

• 1 lb steak (sirloin or ribeye)
• 4 oz rotini pasta
• 4 cups mixed salad greens
• 0.5 cups cherry tomatoes, halved
• 0.25 cups shredded carrots
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp vinaigrette dressing
• 1 tsp salt and pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente.
2. Drain the pasta and toss with a small knob of butter or olive oil, salt, and pepper; set aside.
3. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
4. Heat a heavy skillet over high heat with a tablespoon of oil until smoking hot.
5. Sear the steak for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.
6. Remove the steak from the pan and let it rest on a cutting board for at least 5-8 minutes before slicing.
7. While the steak rests, toss the lettuce, shredded carrots, and halved cherry tomatoes in a large bowl with your favorite vinaigrette.
8. Slice the steak against the grain into thick strips.
9. Plate a portion of the pasta and salad side-by-side, topping the salad with the sliced steak.

Notes

Always let your steak rest before slicing to ensure the juices redistribute throughout the meat. Use a cast-iron skillet for the best sear on the steak.