Grilled Southwestern Steak Salad

• 1 beef top sirloin steak (1 inch thick and 3/4 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 3 poblano peppers, halved and seeded
• 2 large ears sweet corn, husks removed
• 1 large sweet onion, cut into 1/2-inch rings
• 1 tablespoon olive oil
• 2 cups uncooked multigrain bow tie pasta
• 2 large tomatoes
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/3 cup chopped fresh cilantro

1. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally.
2. 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.
3. Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

beef, salt, ground cumin, pepper, peppers, ears sweet corn, sweet onion, olive oil, pasta, tomatoes, lime juice, olive oil, salt, ground cumin, pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/grilled-southwestern-steak-salad/ (may not work)