This dish brings together our two favorite things: grilling meat and family style dishes. The pasta and the steak were prepared at about the same time, so it was a breeze to put together! We used red peppers and local summer vegetables, but you can use whatever you have on hand!
- 2-3 Organic Tenderloins
- 1 package of Gluten Free Pasta
- Garlic clove, smashed
- yellow and red bell peppers
- summer squash
- basil, sliced thinly
- cherry tomatoes
Add olive oil to a skillet. Once it heats up, add a the smashed clove of garlic. Sautée the tomatoes. Grill your vegetables (or sautée with the tomatoes). As your grill is heating up, prepare and boil the pasta. Season the steak with salt, pepper and a light drizzle of oil. We made sure our grill was clean and placed it gently on the flames. We grilled it for 3 minutes on each side, checking for doneness with a meat thermometer. Let sit while you combine the vegetables and pasta and season with salt, pepper and a touch of olive oil. Slice the meat and place on pasta. Top with basil and serve immediately.