On the Grill
Flank Steak with Bruschetta Topping
Spinach Parmesan Pasta
Ingredients
- 2 lb flank steak
- 1 tsp garlic salt, 1 tsp pepper
- 2 pints multi-colored grape tomatoes, quartered
- 1 cup halved pitted kalamata olives
- ½ cup sliced green onion
- 1 (1-oz) pkg fresh basil, thinly sliced
- 1 Tbsp bottled minced garlic
- 2 Tbsp chopped fresh thyme
- 2 Tbsp capers
- 2 Tbsp balsamic vinegar
- 1½ Tbsp olive oil
Instructions
- Preheat grill or grill pan to medium-high heat.
- Sprinkle steak with garlic salt and pepper.
- Grill steak, covered, 6 minutes per side or to desired doneness. Let stand 10 minutes before slicing.
- Meanwhile, stir together tomatoes, olives, green onion, basil, garlic, thyme, capers, vinegar and oil.
- Serve topping over steak.
Side Dish Ingredients
- ½ (16-oz) box spaghetti
- 3 Tbsp butter
- 2 tsp bottled minced garlic
- 1 (6-oz) pkg baby spinach
- 1 (5-oz) pkg shredded Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Melt butter in a large skillet, add garlic and cook 1 minute.
- Add in cooked pasta, spinach and ½ cup cheese.
- Add in reserved pasta water as needed to make a thin sauce.
- Season to taste with salt and pepper and top with remaining cheese.
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