Juicy steak, vibrant basil pesto, and sweet cherry tomatoes tossed with pasta for a fresh, flavorful, and comforting weeknight meal.

1 lb flank or sirloin steak

1 tbsp olive oil

Salt and pepper to taste

1 tsp garlic powder

12 oz pasta (penne or linguine)

½ cup basil pesto

2 tbsp olive oil

½ cup grated Parmesan cheese

1 pint cherry tomatoes, halved

1 tsp lemon juice

Fresh basil for garnish

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1. Boil pasta until al dente; reserve ½ cup pasta water.

2. Season steak with salt, pepper, and garlic; sear 3–4 min per side.

3. Slice steak thinly and set aside.

4. Sauté cherry tomatoes in olive oil until soft.

5. Add pesto, Parmesan, and pasta water; toss to combine.

6. Add pasta and steak; coat in sauce and serve.

Use high-quality pesto for best flavor.

Add lemon juice at the end for brightness.

Store leftovers for up to three days; flavors deepen overnight.