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SKIRT STEAK

PASTA SALAD

TOTAL TIME: 30 MIN

PREP TIME: 10 MIN

LEVEL: EASY

SERVINGS: 6

Ingredients

Skirt Steak Pasta Salad

1 lb 44 Farms Skirt Steaks

1 Tbs 44 Farms Salt & Pepper Blend

1 lb Mini Farfalle Pasta

1/2 Red Quinoa

1/2 c Farro

1 1/2 c Corn Kernels

1 each Cucumber (peeled and quartered)

1 each Vine Ripe Tomato (large diced)

2 c Baby Kale

1/2 c Feta Cheese

1/4 c Basil Leaves (chopped)

2 Tbs Oregano (chopped)

2 Tbs Tarragon (chopped)

1-2 c Fresh Herb Avocado Dressing (see recipe below)

Fresh Herb Avocado Dressing

1/4 c Red Wine Vinegar

1/4 c Lemon Juice

2 tsp 44 Farms Salt & Pepper Blend

2 each Garlic Cloves

1/4 c Parsley

2 Tbs Oregano

2 Tbs Tarragon

1/4 c Basil

1/4 c Avocado

1/2 c Canola Oil

2 Tbs Olive Oil

SKIRT STEAK PASTA SALAD

1
Cook farfalle pasta, farro and quinoa according to packaging instructions. Cool and set aside in a large bowl.
2
Remove steaks from packaging and pat dry. Season skirt steak with salt and pepper blend. Grill or sear in a hot pan for 2-3 minutes on each side. Set aside to rest for 10 minutes.
3
Place corn kernels in a microwave safe bowl and cover with water. Add 1/4 tsp salt. Microwave on high for 1 1/2 minutes. Strain water off corn and let chill in the fridge.
4
Combine vegetables and herbs into large bowl with pasta and grains.
5
Toss pasta salad with 1 cup of dressing. Add more dressing if you desire a creamier salad.
6
Season with additional salt and pepper, if needed.
7
Once steak has rested and cooled, cut skirt steak in half and then begin slicing against the grain of the beef about 1/4 inch -1/2 thick.
8
Toss skirt steak and feta cheese in pasta salad and serve.
9
Combine all ingredients in a blender and puree until smooth.

CHEF'S TIP: Red quinoa can be found in the organic aisle of the supermarket. White quinoa can be substituted. Cutting steak against the grain makes a much more tender steak.

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