Chimichurri Steak Penne Pasta with Broiled Tomatoes in Marinara

Cook Penne Pasta (1 lb) according to package instruction.

Lightly brush the Sirloin Steak (1 lb) with Olive Oil (1 Tbsp) on both sides. Sprinkle both sides with Salt (to taste) and Ground Black Pepper (to taste). Cook to preferred doneness in a cast iron skillet or on a grill. Cover and let rest.

In a food processor, combine the Chimichurri (1 Tbsp), Italian Flat-Leaf Parsley (2 cups), Lime (1), Red Onions (2 Tbsp), Crushed Red Pepper Flakes (1/2 tsp), Garlic (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Pulse until well combined. Gradually add Olive Oil (1/2 cup), blending and processing until well blended. Set aside.

Turn broiler on in your oven. On a shallow baking pan, toss the Cherry Tomatoes (2 cups) and Olive Oil (2 Tbsp). Broil for approximately 7-10 minutes until slightly browned. Remove from oven.

Heat Marinara Sauce (24 fl oz) on the stovetop.

To plate this dish, place the pasta in a large pasta bowl or serving dish. Spoon the prepared chimichurri sauce on one side of the pasta. Slice the cooked steak and place on top of the sauce. On the other side of the pasta, spoon the heated marinara sauce over the top. Arrange the broiled tomatoes on top.

Toss just before serving. Enjoy!