Alex – FoodWatcher

Grilled Steak and Chimichurri Pasta Salad

I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of…

The post Grilled Steak and Chimichurri Pasta Salad appeared first on The Defined Dish.

Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.

I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of the summer. I am calling it now!

Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side as well as plates and napkins.

This time of year, you really can’t keep me away from the grill so I Iove to think of new recipes to create. Because pasta salads are so popular this time of year, I wanted to create a recipe that utilized grilled veggies and a protein and I love how this Grilled Steak and Chimichurri Orzo Salad turned out! Pasta salads are usually seen as an accompaniment to a larger meal but this dish is sure to be the star of the show.

Grilled Steak and Chimichurri Pasta Salad on oval platter with spoon in it.

Other than the perfectly grilled veggies and steak, the chimichurri is what really sets this pasta salad over the edge. It has such a fresh flavor from the herbs, plus a slight kick from the jalapeño that brightens the dish and makes it feel much lighter than a traditional pasta salad — while also filling from the steak!

Ingredients:

Orzo Pasta
Fresh Parsley Leaves
Fresh Cilantro leaves
Garlic
Jalapeño
Extra Virgin Olive Oil
Red Wine Vinegar
Freshly Squeezed Lemon Juice
Kosher Salt
Freshly Ground Black Pepper
Corn
Red Onion
Red Bell Pepper
Zucchini
Flap Steak

Step-by-Step:

Step One: Cook the Orzo

Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

Step Two: Make the Chimichurri

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.

Step Three: Prep the Veggies

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.

Step Four: Prep the Steak

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.

Step Five: Grill the Steak (Weber Wood Pellet Grill Method):

Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉. When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

Step Six: Assemble the Pasta Salad

Place the orzo 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 orzo. 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.

Grilled Steak and Chimichurri Pasta Salad ingredients in large bowl before it is tossed.

Recipe FAQs:

Can I make the chimichurri in advance?

Yes! But I would suggest only making it up to one day in advance for extra freshness. Store in the fridge!

I can’t find flap steak — what else can I use?

Flank or skirt steak would work here as well!

Could i make this vegetarian?

Absolutely! Omit the steak if you prefer and double up the veggies for an extra-filling dish.

I hope y’all love this pasta salad recipe as much as I do! Comment below once you try it!

For More Pasta Salad Recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Grilled Antipasto Pasta Salad

Grilled Steak and Chimichurri Pasta Salad

Total Time 50

Servings

Calories 629kcal

Author Alex Snodgrass

Ingredients

9 ounces orzo pasta

For the Chimichurri:

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 Grilled Steak and Veggies:

2 ears of corn
1 small red onion, sliced into ½-inch rounds
1 large red bell pepper seeds and stem removed, cut into 3-inch-wide strips
1 large zucchini, cut in half lengthwise
1 lb flap steak
5 tablespoons extra virgin olive oil, divided
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided

Instructions

Cook the Orzo:

Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

Make the Chimichurri:

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.

Prep the Veggies and Steak:

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.
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.

Grill the Steak (Weber Wood Pellet Grill Method):

Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉.
When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

Grill the Steak (Traditional Grill Method):

Preheat the grill to 450℉. When the grill is hot, oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
See notes below on timing and flipping instructions.

Assemble the Pasta Salad:

Place the orzo 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 orzo.
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.

Notes

Grill Timing and Tips:

The onions should take about 5 minutes, flipping halfway through.
The zucchini and bell pepper should take about 8 minutes, flipping halfway through.
The corn should take 10 to 12 minutes, turning every 3 to 4 minutes.
The steak should take 10 to 12 minutes, flipping halfway through, the temperature should read about 135℉ for medium.

Nutrition

Food Photography and Styling by Eat Love Eats.

The post Grilled Steak and Chimichurri Pasta Salad appeared first on The Defined Dish.

Grilled BBQ Chicken Bowls with Black Bean-Corn Salad

Side view of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad in a white bowl. Red napkin in background. There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together…

The post Grilled BBQ Chicken Bowls with Black Bean-Corn Salad appeared first on The Defined Dish.

There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together for these delicious Grilled BBQ Chicken Bowls with Black Bean-Corn Salad!

Three plated bowls of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad.

Simply grilled chicken is delicious. But grilled chicken elevated by the flavors of BBQ sauce? Hard to beat, in my opinion! The store-bought BBQ sauce allows you to infuse so much flavor into the chicken without using your entire spice cabinet — win-win. Top your perfectly grilled chicken with the Black Bean-Corn Salad and you have a bright, nourishing meal in under an hour.

Ingredients:

Can of Black Beans
Cherry Tomatoes
Red Onion
Fresh Cilantro
Red Bell Pepper
Corn
Avocado Oil
Lime Juice
Kosher Salt
Freshly Ground Black Pepper
Boneless, Skinless Chicken Thighs
BBQ Sauce
Prepared Brown Rice
Jalapeño
Shredded Smoked Gouda or Monterrey Jack Cheese

Step-by-Step:

Step One: begin the black bean-corn salad

In a large bowl, add the black beans, tomatoes, onion, cilantro, and bell pepper. Set aside.

Step Two: Prep the Chicken

Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt, and pepper. Toss to coat evenly.

Step Three: Prep the Corn

Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.

Step Four: Prep the Grill

When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Chicken and Corn

Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill then transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Grilled chicken and corn on large, white, oval platter.

Step Six: Slice the Chicken and Corn

When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.

Black Bean-Corn Salad in a clear bowl on tile surface.

Step Seven: Serve and Enjoy!

Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!

Grilled BBQ Chicken Bowls with Black-Bean Corn Salad in a bowl on tile.

Recipe FAQs:

Could I prep any of this in advance?

Yes! You could get all of the chopping for the Black-Bean Corn Salad completed in advance, plus even marinate your chicken in the morning ahead of grilling.

Do you think THIS RECIPE would WORK FOR MEAL PREP?

Definitely! The assembled Black-Bean Corn Salad lasts for 2 to 3 days in the fridge. I would just store all elements of the bowls separately then reheat and assemble as you are ready.

For More bbq sauce Recipes:

Grilled BBQ Chicken Skewer Salad

BBQ Glazed Pork Tenderloin with Avocado Crema

Grilled Jalapeño Popper Chicken