Chimichurri Steak Pasta Salad

Posted by Riannon Page on

If you're looking for a dish that bursts with flavour, nutrition, and versatility, this hearty salad is your perfect match! Packed with fibre, iron, and gut-friendly nutrients, it’s a meal that satisfies both your taste buds and your wellness goals. It's so delicious and makes enough for you to eat all week!

What You'll Need:

Salad mix:
  • 1 can beans - I opted for cannelloni in this recipe, but chickpeas, or black beans would also be delicious. 
  • 1 cucumber - diced into small cubes 
  • Punnet cherry tomatoes - quartered
  • 2 corn cobs - slice off cob
  • 1 red capsicum - diced 
  • ½ block greek feta - crumbled 
  • Chickpea pulse pasta (for extra protein) otherwise standard pasta is fine if well tolerated
  • 350- 500 grams  grass fed chuck steak, or stir fry steak (just needs to be cut thinly) 
Marinade and dressing ingredients:
  • Bunch of parsley 
  • 1tsp fresh dill 
  • 2 stalks Spring onion 
  • 1tbsp red wine vinegar 
  • Chili flakes to taste
  • Salt/pepper
  • Extra Virgin Olive Oil - EVOO
  • 1 lemon 
  • 1tsp Dijon mustard
  • 2 cloves of garlic

How to Prepare:

  1. Start by chopping up your dill, spring onion, and parsley - add half to a food processor with 1 clove garlic, red wine vinegar, dijon mustard, juice ½ lemon and a good glug of olive oil. Pulse until herbs are roughly chopped and ingredients are mixed (about 30 seconds).
  2. Add your sliced meat to a bowl with the marinade, cover and leave in the fridge. 
  3. Whilst your beef is marinating, start chopping up your veg for your salad. Add the corn and diced capsicum to a frypan on medium heat with some olive oil or butter, cook until soft and golden. Then add to a bowl with beans, cucumber, feta, and cherry tomatoes. 
  4. To a large pot add water and salt and bring to the boil, cook 1-2 cups of pasta according to box instructions. 
  5. Whilst pasta is boiling, cook your beef in a pan on medium heat until cooked (about 8-10 minutes).
  6. Strain cooked pasta, rinse in cold water to stop it cooking and cool it down - add to your salad bowl, add beef too. 
  7. Last step is to make your dressing. You can either use a stick emulsifier or a blender to mix ingredients. Add rest of herbs, and the same ingredients you used in the marinade, with 1 Tbsp of water - blend until all ingredients combined. (If you want it runnier you may want to add more water). 
  8. Dress your salad and toss well!
  9. Enjoy! 

Once you’ve tossed this nutritious, protein-packed salad, it’s time to dig in and enjoy the medley of textures and flavours. The crunch of the fresh vegetables, the savoury beef, and the tangy, herb-infused dressing create a balanced dish that tastes even better the next day—perfect for meal prep or sharing with friends!

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