Go Back
Penne Pasta, Steak and Chimichurri Salad|mycolombianrecipes.com

Penne Pasta, Steak and Chimichurri Salad

Erica Dinho
Servings 4



  • ¾ pound of Barilla® penne pasta
  • 2 cups baby arugula
  • 1 avocado halved, pitted, peeled and sliced lengthwise
  • ½ red onion thinly sliced
  • 1 large carrot peeled and shredded
  • 1 cup grape tomatoes halved
  • 2 hard-cooked eggs peeled and quarter


  • 1 ½ pounds flank steak trimmed
  • 2 tablespoons olive oil
  • Salt and pepper


  • 1 garlic clove peeled
  • 1 ½ cups fresh parsley
  • ½ cup fresh cilantro
  • ¼ cup chopped green onions
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper


  • To prepare the chimichurri: Place all the chimichurri ingredients in a food processor or blender and process until smooth. Transfer to a container.
  • To prepare steak: Rub with olive oil and season with salt and pepper. Place the steak on the preheated grill and cook 5 minutes on each side for medium doneness or cook until desired degree of doneness. Allow the steak to rest for 10 minutes then slice against the grain.
  • Meanwhile, cook the pasta: Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until the pasta is al dente (tender but firm to the bite), according to the package instructions.
  • Assemble the salad: Drizzle the pasta with half of the chimichurri and toss to mix well.
  • Add the arugula, tomatoes, carrots, onions and mix well. Arrange the cooked egg, slices of avocado and beef on top of the salad, drizzle with the rest of the chimichurri and serve.
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!