Name: Steak and Pesto Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 30 oz raw flank steak; 6 oz dry rotini pasta; 0.25 cup basil pesto; 2 cup raw cherry tomatoes; 4 cup raw baby spinach; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 2 clove garlic; 0.5 tsp sea salt; 0.5 tsp black pepper

Nutrition

Per serving

2,530 calories

Protein: 203g; 33% of calories
Carbs: 152g; 25% of calories
Fat: 118g; 43% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the dry rotini pasta according to package directions until al dente.
While the pasta cooks, season the raw flank steak with the sea salt and black pepper on both sides.
Heat the olive oil in a large cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side.
Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, halve the raw cherry tomatoes and mince the garlic cloves.
Drain the cooked pasta and place it in a large serving bowl.
Add the sliced steak, basil pesto, balsamic vinegar, minced garlic, raw cherry tomatoes, and raw baby spinach to the bowl.
Toss all ingredients together until the spinach is slightly wilted and the pasta is thoroughly coated in the aromatic pesto.

Nutrition

Ingredients

Instructions

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