Grilled Flank Steak w/ Chimichurri Sauce & Tricolor Pasta w/ Garlic & Red Pepper Flakes~

Yield: 4-6 servings

For the Steak:

1 1-2 lb Flank Steak
2 Tbsp Olive Oil
Kosher Salt & Black Pepper
SplenDishes Chimichurri Sauce

Rub olive oil on both sides of steak and sprinkle with salt and pepper.
Marinate for a couple of hours until ready to grill.
Grill to desired wellness and let rest.

For the Pasta:

½ cup Extra Virgin Olive Oil
3 Cloves Garlic, thinly sliced
1 Tbsp Red Pepper Flakes
¼ cup Flat Leaf Parsley
Kosher Salt to taste

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta and reserve 2 tablespoons of the pasta water.
In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté until light brown. Add the red pepper flakes and sauté for 1 minute then add the reserved pasta water and stir to combine. Place the cooked pasta into the pan and mix well.
Remove pan from heat and top with fresh parsley.

Slice steak and drizzle SplenDishes Chimichurri Sauce over meat.
Serve with pasta.

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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