Steak, Asparagus & Chimichurri Pasta

Steak, Asparagus & Chimichurri Pasta
Makes 4 servings

2 cloves garlic
1/2 bunch Italian parsley
1/2 cup olive oil
1 tsp. red wine vinegar
Juice of 1 lemon
1.5 tsp. red pepper flakes
1 tsp. salt

1 lb. Rigatoni
1.3 lb. skirt steak
salt/pepper
1 lb. thick asparagus, tough ends removed
1 pint grape tomato, halved

Start by making the Chimichurri. Place all of the ingredients in a blender or food processor and pulse until all large pieces of parsley and garlic are gone. If you don’t have a blender, chop the garlic and parsley finely, then whisk with the remaining ingredients. Set aside.

Season the meat heavily, and grill until med-rare. Cook the asparagus. Let meat rest, and slice thinly against the grain. Make the pasta.

Toss the pasta with the Chimichurri until well coated. Toss in the steak and asparagus and serve.