Marinated, Grilled, Sliced Flank Steak and Pesto Farfalle Pasta

Steak and Pesto Farfalle Pasta

Last week I was asked to cook for a dear friend's family twice and I had the pleasure of cooking this for them last Tuesday.  I had marinated a deliciously seasoned flank steak I'd purchased from our local butcher, grilled it, let it rest and sliced it.  So soft and delicious! I'd made farfalle pasta, otherwise known as bow tie pasta, added fresh tomatoes, fresh torn basil and pesto to it and tossed it in butter for flavor and a sheen.  What a delicouis meal with a built in salad!

Let's get started, shall we?

Flank Steak Marinade

1 flank steak

2 cloves garlic, grated

1/4 onion, grated

dried or fresh rosemary, thyme, oregano

4 leaves, fresh basil, finely chopped

4 tablespoons evoo

white balsamic vinegar 

1 Fresno chile, finely chopped

salt and pepper

Place the steak into a gallon sized plastic zip-lock bag. Pour the marinade into the bag, zip the lock, smush the steak and marinade together so it coats the entire steak. Set it into the frig for as long as you can to marinate. 

Grill the flank steak indoors or outdoors, about 7 minutes per side.  Remove and let the steak rest about five minutes. Slice. Halve the longer pieces. 

Bring 4 quarts of water to a roiling boil and liberally salt the water as it is the only time you have to season the pasta. Add one box or container of farfalle, aka. bow tie pasta and stir to prevent sticking. Cook until done, not al dente, or almost done, as the package suggests, about twelve minutes. When done, drain the pasta.  

two pints of baby tomato medley

four leaves fresh basil, chiffonade cut

1 white onion, halved and sliced into crescents

2 cloves garlic, grated

fresh thyme and oregano
1 4-ounce container store-bought pesto
3 tabs butter
2 tablespoons evoo
1 tablespoon dried Italian seasoning

Reduce the heat to medium, add the butter and garlic.  The aroma will floor you!  Add the rest of the ingredients listed above and saute three minutes to coat with the oil and butter. Now add the hot, moist pasta atop the veg and toss several minutes to marry the amazing flavors. 

Plate the pasta family style on a large serving plate and top with the steak.  Garnish with fresh torn basil and shaved parmigiana. Serve. 

Enjoy yourselves! This is a simple, easy, and fun recipe to make!

As always, my gentle readers, Thank You for your time and consideration and visit.  I'm humbled!

Now, Go Cook For Someone You Love!  

~Martin
In-House Cook