Flap Steak w/ Sun-dried Tomato Pasta

INGREDIENTS:

• One 2 1/2 lb flap steak (skirt steak)

• Montreal steak seasoning

• 1 box Faralle (Bow-tie) pasta

• One 6.7 oz jar Sun-dried tomato pesto

• 1/4- 1/2 cup pine nuts

• 1/2 cup freshly grated Parmesan cheese

• Veggies of choice

INSTRUCTIONS:

1. Preheat grill to 350 degrees

2. Generously sprinkle steak seasoning on both sides of the steak

3. Bring pot of water to boil, add salt and cook pasta according to package directions

4. Grill the steak to desired temperature, transfer to cutting board when done

5. In a dry frying pan, place the pine nuts on medium heat, shaking constantly for a few minutes until the nuts are slightly brown (brings out flavor)

6. Drain the pasta and place into large bowl, add about half the jar of Sun-dried pesto, the pine nuts and Parmesan cheese

7. Stir to combine completely and add a little more pesto if needed

8. Cut the steak into thin slices for serving

9. Make your vegetables according to package

10. Enjoy!