Sun-Dried Tomato Cavatappi With Griddled Flank Steak
WHAT YOU’LL NEED
• 25G SUN-DRIED TOMATOES IN OLIVE OIL
• 1 GARLIC CLOVE
• 1 TBSP CHOPPED
FLAT-LEAF PARSLEY
• 2 TBSP CHOPPED
BASIL LEAVES
• 2 TSP RED WINE
VINEGAR
• 115G CAVATAPPI
PASTA, COOKED (RESERVE 125ML COOKING WATER)
• 225G FLANK STEAK
• PARMESAN, TO GARNISH
HOW TO MAKE IT
In a food processor or blender, pulse the tomatoes and garlic. Add the herbs and vinegar. Pulse till combined. Toss the warm pasta with ¾ of the sauce, adding cooking water to thin if needed. Heat a griddle pan on medium. Season the steak with salt and pepper. Cook to medium, about 4 mins per side. Transfer to a chopping board and top with the remaining sauce; rest for 5 mins. Slice the steak and serve on the pasta with parmesan. Makes 2 servings.