grilled steak & pasta salad

By Jaxson

Ingredients

• MAKES: 6 servings.
• PREP: 15 minutes. COOK: 10 minutes.
• GRILL: 10 minutes. REFRIGERATE: 1 hour.
• 1/4 cup rice vinegar
• 2 tablespoons light mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 12 ounces flank steak
• 1/2 teaspoon Montreal steak seasoning(such as McCormick's)
• 1/2 pound bowtie pasta
• 2 large tomatoes, cut into 1-inch pieces
• 1 medium-size sweet onion, quartered and thinly sliced
• 2 cups corn kernels from
• 2 ears of corn
• 1/3 cup fresh flat-leaf parsley, chopped
• 1/3 cup fresh basil, chopped
• 8 cups mixed salad greens

Preparation

Step 1

1. In a bowl, whisk vinegar, mayonnaise, oil, salt, oregano, cumin and cayenne until well blended. Set aside.
2. Heat a gas grill to medium-high or prepare a grill with medium-hot coals. Bring a large pot of water to a boil.
3. Sprinkle steak with the seasoning. Grill A to 5 minutes per side or until internal temperature reads 145° on an instant-read thermometer for medium-rare. Let rest 10 minutes then cut into thin slices. I*. Cook pasta in boiling water. Drain; rinse under cold water.
5. Toss pasta with dressing in serving bowl. Add steak, tomatoes, onion, corn, parsley and basil to bowl; toss to combine. Chill 1 hour, then serve over greens.