Midwest Grilled Steak Salad with Creamy Herb Cheese Dressing

 

3/4-pound beef boneless sirloin steak (about 3/4 inch thick)

Salt and pepper to taste, if desired

2

cups uncooked mostaccioli pasta (6 ounces)

1

cup cherry tomato halves

5

thin slices red onion

1

can (14 to 15 ounces) baby corn nuggets

4

ounces soft cream cheese with chives and onion

3

tablespoons milk

1

teaspoon Dijon mustard

• 1 Prepare Creamy Herb Cheese Dressing. Sprinkle beef with salt and pepper. Grill beef uncovered 4 to 5 inches from medium coals 12 to 16 minutes for medium doneness, turning once. Cut beef into 2x1/4-inch strips.
• 2 Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss pasta, beef, tomatoes, onion and corn in large bowl. Serve with dressing.