This Steak and Tortellini Salad is a perfect blend of hearty and fresh, making it a satisfying meal for any time of year. Tender slices of grilled steak are paired with cheese-filled tortellini and a mix of vibrant vegetables, all tossed in a tangy balsamic vinaigrette. The combination of warm steak and pasta with the crispness of the greens creates a delightful contrast in textures, while the dressing brings everything together with its rich and slightly sweet flavor. Whether you’re looking for a hearty lunch or a light dinner, this salad is sure to impress.
Ingredients:
- For the Salad:
- 1 lb steak (such as sirloin or flank steak)
- 1 package (9 oz) cheese tortellini
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup crumbled blue cheese or feta (optional)
- 1/4 cup roasted red peppers, sliced
- 1/4 cup toasted pine nuts or sliced almonds
- For the Dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Cook the Tortellini:
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Steak:
- While the tortellini is cooking, season the steak with salt and pepper. Grill the steak over medium-high heat for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- Make the Dressing:
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, roasted red peppers, and tortellini. Toss gently to mix.
- Top the salad with sliced steak, crumbled blue cheese or feta (if using), and toasted nuts.
- Dress the Salad:
- Drizzle the salad with the balsamic vinaigrette and toss lightly to coat. Serve immediately.
This salad is best enjoyed fresh, but you can store leftovers in the refrigerator for up to one day. If storing, keep the dressing separate and add it just before serving to prevent the greens from wilting.
