1 2 Lb Skirt Steak
3 Tbsp Olive Oil
2 Tbsp +1 Tsp Evening in Tuscany
8 Oz Cooked Pasta of your Choice
2 Closes of Garlic, Sliced Thin
5 Medium Tomatoes, Chopped
1 Cup Basil, Chiffonade
1/4 Cup Sliced Olives, I Used Black
1/4 Cup Grated Parmesan
Place your skirt steak in a large plastic zip-lock gab and add 2 tbsp of olive oil and 2 tbsp Evening in Tuscany seasoning. Gently rub the oil/seasoning mix onto all sides of meat. Marinate in fridge for a minimum of 4 hour and up to 24 hours. Make sure you remove from fridge to come to room temperature before grilling.
Heat your grill to medium high. Grill skirt steak on each side for approximately 8 minutes for medium rare. Let rest 10 minutes before slicing against the grain of the meat.
To a large sauté pan add the remaining tbsp of olive oil and heat. Add the garlic and brown stirring constantly. Then add the remaining tsp of Evening in Tuscany, tomatoes, basil and olives. Toss gently to warm and then add the cooked pasta. Mix and toss in the 1/4 cup shredded parmesan.
This a simple yet elegant meal that really satisfies.