Steak Pasta Puttanesca

Directions

1. Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of pasta water.
2. Pat the steak dry and season generously with salt and pepper on both sides then drizzle with olive oil. Preheat the grill to medium-high. Add the steak and cook the first side for 5 minutes, flip over, and cook for another 5 minutes or until desired doneness
3. Transfer the steak to a cutting board or plate and cover with aluminum foil. Let it rest for 5 minutes.
4. In a medium skillet and add 1 tablespoon of olive oil. Add the garlic and saute for about 30 seconds until the garlic becomes aromatic. Add the tomatoes, and olives, to the skillet then season with Tuscan spices, salt, and pepper. Saute for about 2 minutes until the tomatoes soften and the skins slowly wrinkle.
5. Add the pasta, reserved pasta water, Parmesan cheese, and parsley to the skillet then toss everything together. Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices. Place the steak slices over the pasta and serve warm.