Steak and Tortellini Salad
A hearty salad combining grilled steak, cheesy tortellini, and a creamy pesto dressing.
Equipment
- Large Pot
- Colander
- Grill or Grill Pan
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Tongs or spatula
- Measuring cups and spoons
Ingredients
- 1 package tortellini
- 4 lb top sirloin (or preferred steak) use your favorite cut
- romaine lettuce chopped
- 1/2 cup buttermilk
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp Parmesan cheese
- 3 tbsp pesto adjust to taste
Instructions
- Marinate the steak overnight in your preferred marinade, or at least 30 minutes if short on time.
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions; drain and set aside to cool slightly.
- Preheat a grill or grill pan to medium-high heat. Grill the marinated top sirloin to your desired doneness, about 4–6 minutes per side depending on thickness.
- Transfer the steak to a cutting board and let it rest 5 minutes, then slice into small pieces or bite-sized strips.
- In a mixing bowl, whisk together the buttermilk, mayonnaise, sour cream, Parmesan, and pesto until smooth and combined.
- Toss the chopped romaine and cooked tortellini in a large bowl, drizzle with the dressing, and toss to coat evenly.
- Top the salad with the sliced steak, adjust seasoning if needed, and serve immediately.
Notes
- Marinate the steak overnight for best flavor.
- Cook tortellini just until tender to avoid soggy salad.
- Let steak rest before slicing to retain juices.
- Adjust pesto amount to suit your taste.