Chimichurri Steak Pasta Salad

Cook the rotini in salted water until al dente, then drain and let cool.

Pat the top sirloin steak dry, season with garlic powder, smoked paprika, 1 tsp salt, and 0.5 tsp black pepper, and sear in a hot pan to the desired doneness. Rest the steak for 5–10 minutes, then slice thinly against the grain.

Prepare the chimichurri: finely chop parsley and cilantro, then combine with minced garlic, red wine vinegar, olive oil, fresh lemon juice, 2–3 tbsp water, dried oregano, red pepper flakes, 0.5 tsp salt, and pepper to taste. Mix well.

In a large bowl, combine the cooked rotini, sliced steak, corn, halved cherry tomatoes, diced red bell pepper, diced red onion, chopped cucumber, and crumbled feta. Pour the chimichurri over the mixture and toss to coat evenly.

Divide the salad into six meal‑prep containers and serve.