Grilled Steak Pasta Salad

1/4 cup fresh lime juice
2 t. minced pickled jalapeno peppers
2 cloves garlic, minced
1/2 t. salt
1 lb. flank or sirloin steak
12 oz. penne pasta
1/3 c. olive oil
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1 red onion, halved lengthwise and cut into thin slices
1/4 cup chopped cilantro
Additional pickled jalapeno peppers
Dried, crushed red pepper (optional but colorful and spicy!)
Freshly ground black pepper

1. Combine 2 T. lime juice, 1 t. of the jalapeno peppers, 1 minced garlic clove and salt in a large zip-lock bag. Add steak, press out air, seal and refrigerate at least one hour.

2. Grill steak until medium rare, about 5 minutes per side. Do not overcook. Let sit a few minutes and then slice into thin diagonal slices.

3. While steak is grilling, cook pasta in boiling, salted water until al dente. Drain and place in large serving bowl.

4. Whisk together remaining lime juice, garlic clove, olive oil and salt to taste. Additional pickled jalapeno peppers and a splash of juice from their jar adds flavor.

5. To the serving bowl with the pasta, add steak, dressing, bell peppers, onion and cilantro. Toss to blend and adjust seasoning, adding freshly ground black pepper, more fresh lime juice and/or salt to taste.

Serves 8

Note: This is a great summer outdoor dinner; it’s a meal in one dish and it can be served at room temperature. You can adjust seasonings to please picky palates, leaving out the jalapenos (and serving them as a condiment on the side).

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