Caprese Steak Pasta, Better Homes & Gardens, Summer 2010

I loved this recipe.  First, it’s very quick to make.  Second, we don’t own a grill and we rarely eat red meat at home (unless you count sausage, which is red or white, depending on who you ask).  So to actually have the opportunity to eat well seasoned and medium rare meat in my own home?  I loved it.  As much as I cook, I really know little about steak preparation, and this meal turned out delicious with very little effort.  But really, whenever you pair tomatoes layered with mozzarella cheese, can you go wrong?

8 oz dried, large rigatoni

About 1/2 cup pesto (I buy the packets and make it…so much cheaper than the jar version)

1 lb flat iron steak (you could also use tri tip, but my butcher recommended flat iron…and YUM)

4 Roma Tomatoes

4 oz. sliced fresh mozzarella (I buy the big white balls…it’s my favorite)

Fresh Basil

Cook rigatoni and drain.  Meanwhile, brush 2 Tbsp. of pesto onto steak.  The recipe calls for cutting it into 4 portions, but I cut it into many, long flat strips.  It was much easier to serve this way.  Skillet cook steaks over medium heat, about 10 minutes, turning once.  I didn’t skillet cook mine: I have a griddle with a “grill” side and put that on my gas stove.  I think this worked very well, meaning I’m sure a grill would work well also.

Divide pasta on plates, top with steak, Roma tomatoes, and cheese.  Drizzle with warm pesto and chopped fresh basil.