Chimichurri Pasta Salad with Plantspired Steak

Serving Size 6

Prep Time 25 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

Inspired by: Defined Dish 

For the chimichurri dressing: 

  • 1 cup packed parsley leaves, plus more for garnish 
  • 1 cup packed cilantro leaves, plus more for garnish 
  • 2 garlic cloves, minced 
  • 1 jalapeno, seeds and stem removed and roughly chopped 
  • 1/3 cup extra virgin olive oil 
  • 2 tablespoons red wine vinegar 
  • 2 tablespoons freshly squeezed lemon juice 
  • ½ teaspoon kosher salt 
  • ½ teaspoon freshly ground black pepper 

For the pasta salad: 

  • 2 ears of corn, grilled 
  • 1 shallot, diced 
  • 1 cup halved green peas  
  • 1 cup halved cherry tomatoes  
  • 1 large cucumber, diced 
  • 9 oz orecchiette pasta  
  • 1 package Nasoya Plantspired Steak  
  • 1 bush fresh parsley  

Preparation

  1. cook the pasta:
  2. Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside
  3. make the chimichurri:
  4. In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.
  5. prep the veggies and steak:
  6. Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
  7. Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.
  8. Prepare the Plantspired Steak according to package instructions
  9. assemble the pasta salad:
  10. Place the pasta in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of pasta.
  11. Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

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