Thai Inspired Steak and Pasta Salad
Transform your next meal with this vibrant and satisfying Thai Inspired Steak and Pasta Salad! This fusion dish combines tender, perfectly seared sirloin steak and al dente penne pasta with a medley of crisp vegetables like cucumber, red bell pepper, and red onion. Tossed in a bold, tangy dressing infused with soy sauce, fish sauce, lime juice, and a hint of heat from red chili flakes, every bite bursts with classic Thai flavors. Fresh cilantro, mint, and a crunchy topping of roasted peanuts add depth and texture, making this the ultimate refreshing yet hearty salad. Ready in just 40 minutes, this dish is perfect as a crowd-pleasing main course or a chilled summer salad. Try it today for an exciting twist on traditional pasta salads!
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Recipe Information
Ingredients
- 12 oz sirloin steak
- 8 oz penne pasta
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tsp brown sugar
- 2 cloves garlic, minced
- 0.5 tsp red chili flakes
- 1 medium cucumber, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 0.5 medium red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, chopped
- 0.25 cup roasted peanuts, chopped
Instructions
Cook the penne pasta according to the package instructions in a pot of salted boiling water. Drain, rinse with cold water, and set aside.
Rub the sirloin steak with a pinch of salt and pepper. Heat the vegetable oil in a skillet over medium-high heat. Cook the steak for 4-5 minutes per side or until it reaches your desired level of doneness. Let it rest for 5 minutes, then slice thinly across the grain.
In a medium bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and red chili flakes to create the dressing.
In a large bowl, combine the cooked pasta, cucumber, red bell pepper, red onion, fresh cilantro, and fresh mint. Toss with half of the dressing until well coated.
Add the sliced steak to the pasta salad and drizzle with the remaining dressing. Gently toss to combine.
Transfer the salad to a serving platter or individual bowls. Sprinkle with roasted peanuts for added crunch.
Serve immediately as a main course or chilled for a refreshing salad. Enjoy!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.2 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
