I came up with this when I was making main course pasta salads to eat before teaching at night twice a week. Since I was making a salad every week, I was going for variety and trying everything I could think of and had on hand. I had a piece of steak and thought, why not? The green pepper and onion seemed to be logical accompaniments to the steak.
As far as the dressing is concerned, I have tried to make the dressings for all of the salads on this blog from scratch. But I am not averse to using bottled salad dressings. When I first made this salad, I used some of the Trader Joe’s Romano Caesar dressing that I had on hand. I really liked the way it worked in this salad and have continued to use it each time I have made the salad.
I have used various cuts of beef for this salad. I think the first time I made this with eye of round steak. This time I used a piece of sirloin. It is important to use lots of fresh ground pepper on the steak while you are browning it, more than you would normally use if just seasoning a steak not going into a salad. This works because you are not just seasoning the steak, you are effectively seasoning the entire salad with the steak.
Steak pasta salad
4–6 ounces steak cut into fairly thin pieces
fresh ground pepper
1 cup elbow macaroni
1/4 green bell pepper, diced
1/4 cup red onion, diced
3 tablespoons Trader Joe’s Romano Caesar dressing
Cook macaroni following package directions. Drain and rinse in cold water to cool.
Heat oil in pan. Add the pieces of steak and plenty of fresh ground pepper. Cook until well browned.
Combine the macaroni, steak, green pepper, onion, and dressing and stir.