Difficulty: Medium - experience needed
For the salad:
1 lb. macaroni pasta (I used whole wheat rigatoni)
2 large tomatoes, diced
1/2 red onion, finely diced
2 handfuls of arugula (or spinach)
2 lb. skirt steak
salt and pepper
For the dressing:
4 oz. blue cheese
1 avocado, skin and seed removed and discarded
1/4 cup olive oil
2 tbsp. sherry vinegar
1 tsp. salt
3/4 cup water
Start by making your dressing. Combine all of the ingredients in a blender or food processor and blend until smooth. Set aside or refrigerate for up to 2 days.
Next, make the steak. Heat your grill to medium-high. Sprinkle the steak with a little salt and pepper on all sides, then grill for 3 â€“ 4 minutes on each side. Itâ€™s done when the outside is slightly charred and the inside is still pink. Remove to a plate and let rest for a couple of minutes, then slice into bite-sized pieces.
While your steak is cooking, boil the pasta is salty water. Once itâ€™s al dente, remove to a strainer and run cold water over the pasta to stop it cooking. Drain completely.
In a very large bowl, combine the pasta, tomato, onions, arugula and steak, pour the dressing over it and toss. Serve at room temperature.