Summer Steak Pasta Salad (Gluten Free) (Edit recipe)

For the Steak

1. Start by marinating your steak for 30 minutes to an hour (or up to overnight if time allows) in olive oil, lime juice, salt, pepper, and garlic.
2. Cook your tri-tip using your favorite method, whether that’s on the grill, reverse seared, or oven-roasted, until it reaches your desired doneness. Let it rest before slicing thinly against the grain, and season with additional salt and pepper, if desired. Tip: You can also cook the steak the day before and store it in the fridge overnight to make assembling the salad even easier the next day! You'll want it chilled when assembling your salad.

For the Vinaigrette:

1. Prepare the dressing by whisking together the cherry habanero jam, olive oil, white wine vinegar, lime juice, mustard, salt, pepper and garlic powder in a small bowl. Give it a taste and add more salt, pepper or lime juice as needed.

For the Salad:

1. Cook the pasta according to package directions. Drain, rinse with cold water, and set aside.
2. In a large bowl, combine the pasta, sliced chilled steak, corn, tomatoes, scallions and fresh herbs.
3. Drizzle with the dressing and toss until everything is well coated. Note: For best results with gluten free pasta, dress the salad shortly after the pasta has cooled. Gluten free pasta can firm up when chilled, so this salad is best enjoyed the same day it’s made, without long (or any) refrigeration if possible.
4. Garnish with extra herbs before serving. Serve immediately and enjoy every bite!