Ingredients
1 beef top sirloin steak (1 inch thick and 3/4 pound)1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon pepper3 poblano peppers, halved and seeded2 large ears sweet corn, husks removed1 large sweet onion, cut into 1/2-inch rings1 tablespoon olive oil2 cups uncooked multigrain bow tie pasta2 large tomatoesDRESSING:1/4 cup lime juice1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon pepper1/3 cup chopped fresh cilantro
Preparation
Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally.
Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro.
Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
