Spring Steak & Pasta

Flank steak grilled and sliced thin over bowtie pasta with asparagus, peas and cherry tomatoes. Fresh and delicious.

Ingredients

• 1 lb flank steak
• 8 oz bowtie pasta (farfalle)
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh peas
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions

1. Season the steak with salt and pepper.
2. Grill or sear for 4–5 minutes per side, until cooked to your liking.
3. Let it rest, then slice thinly.
4. Cook the pasta according to package directions, drain and set aside.
5. In a large pan, heat the olive oil, add the asparagus, peas and garlic, and saute 3–4 minutes, then add the cherry tomatoes and lemon juice.
6. Toss the pasta with the vegetables and sliced steak, stir in the Parmesan, and season with salt and pepper.