Roasted Corn Esquite Pasta Salad with Juicy Reverse-Seared Steak 🌽🥩 We are slowly thinking about the ~honeymoon (destination suggestions welcome) ~ and eating a high protein lower (not that low tbh) carb diet to get into the best versions of ourselves! That includes the a healthy mindset so don’t expect me to not have cheat days 😚 you know I love me my treats!! Ingredients: Pasta Salad * 1 large handful fresh cilantro, chopped * 1 large red onion, diced * 4 roasted corn cobs, kernels stripped * 2 oz crumbled cotija cheese, plus extra for garnish * 1 box (8 oz) Kaizen pasta @kaizenfoodco Dressing * 1 cup Greek yogurt * 3 tbsp Kewpie mayonnaise * Juice of 2-3 large limes * 1 tsp garlic powder * 1 tsp chipotle powder * 1 tsp smoked paprika * 2 tsp cayenne * Salt and pepper, to taste Steak * 1–2 steaks of your choice * Salt and pepper * Neutral oil or butter, for searing @getgraza Tools Featured * Vegetable chopper from @fullstar_kitchen * Titanium Always Pan Pro from @ourplace * Stitch apron from @hedleyandbennett Directions 1. Make the dressing. Whisk yogurt, Kewpie, lime juice, garlic powder, chipotle, smoked paprika, cayenne, salt, and pepper until smooth. Chill until ready to use. 2. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, rinse under cold water, and set aside. 3. Bake the steak. Preheat oven to 200°F. Pat steak dry, season with salt and pepper, and place on a wire rack over a baking sheet. Bake until internal temp reaches 110°F. 4. Sear the steak. Heat the Titanium Always Pan Pro (or another heavy skillet) until very hot. Add oil or butter and sear steak 1–2 minutes per side, until a crust forms and it reaches desired doneness. Rest 5–10 minutes, then slice against the grain. 5. Assemble the salad. In a large bowl, combine cilantro, onion (diced with the vegetable chopper), and corn. Add pasta and toss gently. Stir in most of the cotija, saving some for garnish. 6. Finish and serve. Toss salad with dressing until coated. Top with sliced steak and sprinkle with reserved cotija. Garnish with extra cilantro or Chile Lime seasoning, if desired.
