Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. While the water heats, prep your vegetables: halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and chop the cilantro. Pat the ribeye dry with paper towels and allow it to sit at room temperature for 10 minutes for even cooking and a better sear.
- Add the fusilli to the boiling water and cook until al dente according to package directions. Drain, then immediately rinse under cold water to stop the cooking and keep the texture firm. While the pasta cooks, season the steak generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika. Preheat your grill to medium-high heat.
- Place the seasoned steak on the grill and cook undisturbed for 6 minutes to build a flavorful crust. Flip and continue cooking for 4–5 minutes until the internal temperature reaches 130°F for medium-rare. At the same time, grill the corn and red pepper for 2–3 minutes per side until charred and tender. Move the steak to a cutting board and let it rest for 5 minutes so the juices redistribute.
- Once rested, cut the steak into bite-sized cubes. Slice the corn kernels off the cob and chop the grilled red pepper into roughly ½-inch pieces. In a large bowl, combine the steak cubes, corn, red pepper, cooked pasta, cherry tomatoes, cucumber, and red onion. Gently toss everything together, keeping the pieces to similar sizes so the flavors distribute evenly.
- Taste the salad and adjust seasoning with additional kosher salt and black pepper as needed. Drizzle the cilantro lime vinaigrette over the bowl and toss until everything is evenly coated. Let the salad rest for about 5 minutes so the pasta absorbs some of the dressing and the flavors meld.
- Scatter the crumbled cotija cheese and fresh cilantro over the top, then give the salad one final gentle toss. Serve right away while the steak is still warm, or refrigerate for up to 2 hours if you prefer a cold salad.
Notes
Rest the steak for the full 5 minutes before cutting — skipping this step causes the juices to escape, leaving dry, tough cubes. Rinse the pasta with cold water immediately after draining so the fusilli stays firm and doesn't turn mushy under the vinaigrette. For the best results, don't cook the steak past medium-rare; it will firm up slightly when chilled, so a properly rested medium-rare cook keeps it tender even cold. Cotija can be swapped for feta or queso fresco, and sirloin or strip steak work in place of ribeye. Store leftovers in an airtight container in the fridge for up to 3 days, and refresh with a splash of extra vinaigrette or olive oil if the salad looks dry.