Balsamic Steak Pasta Salad with Arugula and Shaved Parmesan
This Balsamic Steak Pasta Salad is elegant, fresh, and packed with flavor — grilled or cast iron sirloin, peppery arugula, bowtie pasta, cherry tomatoes, sun-dried tomatoes, and shaved parmesan tossed in a bold homemade balsamic vinaigrette. Perfect for spring and summer entertaining, or an impressive weeknight dinner!
Servings: 6
Ingredients
For the pasta salad:
- 1.5 lbs sirloin steak (about 1 inch thick)
- 1 tbsp avocado oil or olive oil
- 1 tsp sea salt (for steak)
- 0.5 tsp black pepper (for steak)
- 12 oz bowtie pasta (or pasta of your choice)
- 3 cups fresh arugula
- 1 cup cherry tomatoes (diced)
- 1/3 cup sun-dried tomatoes (drained from oil and sliced)
- 2/3 cup shaved parmesan cheese
- 1/3 cup pine nuts (toasted)
For the dressing:
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil or avocado oil
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 clove garlic (minced)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook the pasta according to packaged directions in salted water. Drain and rinse with cold water to prevent further cooking. Drizzle with a dash of olive oil to prevent sticking.
- For the skillet method: heat a large skillet to medium high heat. Pat steaks completely dry and sprinkle with salt and pepper. Once skillet is hot, add 1-2 tbsp oil. Place the steak in the skillet and don't move. Sear for 3-4 minutes per side for medium-rare, 4-5 minutes for medium. Remove from heat and rest for 5 minutes before slicing.
- For the grill: Heat your outdoor grill over high heat until very hot. Grill the sirloin for 4-5 minutes per side for medium rare, and 5-6 minutes for medium. Remove from heat and rest for 5 minutes before slicing.
- While steak is cooking, make the dressing. Combine balsamic vinegar, oil, dijon mustard, honey, garlic clove, and salt and pepper in a jar or bowl with a lid. Shake until completely emulsified and smooth.
- Slice the steak by thinly slicing against the grain into strips.
- Assemble the salad by combining the pasta, tomatoes, sun-dried tomatoes, and 2/3 of the dressing. Toss well to coat. Then add the arugula and steak, gently toss a bit more.
- Plate and finish by transferring to a large serving platter. Drizzle the remaining dressing, then finish with parmesan cheese and toasted pine nuts. This salad tastes perfect warm or at room temperature!