Serves 4. Watch the full recipe video here!


1/2 lb. flank or flat iron steak
16 oz. box of pasta 
1 cup of sugar snap peas, de-stemmed and cut in half
1 container mozzarella balls
Kernels from 3 ears of corn 
Freshly ripped basil leaves
Scallions, cut on a bias
Freshly ground black pepper, to taste
Salt, to taste
6 tbsp. extra virgin olive oil 
Juice of 1 whole lemon


  • Remove steak from the refrigerator, allowing it to come to room temperature on a wire rack. Dust both sides of the steak with salt and pepper.

  • Bring a pot of salted water to a boil and cook pasta according to package directions. Once al dente, strain and set pasta aside.

  • Over medium heat, add 1 tbsp. of olive oil to The Copper Coated Pan. Add your steak and cook for 2-3 minutes on each side. Use a thermometer to test for doneness. *For medium rare, thermometer should read 130-135 degrees F.

  • Place steak on a wire rack to rest.

  • Create your dressing by combining olive oil, lemon juice, salt, and pepper, and whisk until combined.

  • Once steak has cooled completely, slice on a diagonal.

  • In a large serving bowl, mix together the pasta, steak, mozzarella, sugar snap peas, and corn. Top with salt, pepper, and basil, and drizzle with prepared dressing.