Ingredients

The following ingredients have 8 Servings
  • 5 tablespoons olive oil (divided)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound flank steak
  • 3 bell peppers ((red, yellow, and green peppers) sliced)
  • 1 red onion (sliced)
  • 16 ounces bow tie pasta (cooked)
  • 1 English cucumber (sliced)
  • 1 pint cherry tomatoes (halved)
  • 2.25 ounces sliced black olives
  • 1 cup pickled jalapenos
  • 1/2 cup olive oil
  • 1/2 cup cilantro (finely diced)
  • 4 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt

Instruction

  • In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
  • Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
  • Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
  • Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium-high for 2-3 minutes until the onion begins to soften.
  • Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
  • Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches the desired level of doneness, approximately 3-4 minutes per side for medium-rare.
  • Once the steak is cooked set aside and let rest for 10 minutes then slice into thin strips.
  • Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
  • Pour the dressing over the pasta salad and toss to coat.