• 1t       Peanut oil
• 1t       Garlic powder
• 1T      Olive oil
• 2T      Balsamic vinegar
• 10oz  Cherry or grape tomatoes

Directions:

1. Coat tomatoes in peanut oil and garlic powder, set aside.
2. Heat cast iron skillet or heavy bottomed fry pan until screaming hot. (I sprinkle a little water on the pan, if it sizzles and immediately evaporates the pan is ready)
3. Add tomatoes with oil to pan and let sit for 30sec.  Move tomatoes around in pan until most of them have blisters or charred spots.
4. Add tomatoes to bowl and top with olive oil and balsamic

• 1.5lb.        Steak (I used sirloin Coulotte cuts, but use your favorite cut or whatever sounds good)
• 1/2C.         Italian dressing (I used Kraft Zesty Italian, but any oil based pre-made Italian dressing will work)
• Salt & Pepper

Directions:

1. Season steak with an even coat of salt and pepper.
2. Add dressing to a zip top bag or dish that can be sealed and add steak.

• 1lb       Noodles (I used fettuccine but any long string like noodle will work)
• 1/4C     Fresh basil (cut into small strip or chiffonade cut)
• 1T        Garlic (smashed and minced)
• 1T        Shallot (thinly sliced)
• 4T        Butter
• 1/4C    Parmesan (freshly shred)
• Salt & Pepper to taste

Directions:

1. Start water for noodles, fire up grill, and start pan for tomatoes.
2. When grill is hot (400*) start grilling steaks.
3. After steaks are on add the tomatoes to pan and follow instructions above.
4. When steaks reach desired temp remove and allow to rest. ( I prefer 130* for medium rare.  If you like it more done: 135* for medium, 145* for medium well, 155* for well)
5. Start noodles once water is boiling and steaks are off grill and resting. Cook 1 min less than recommended time.
6. After noodles are in water start melting butter, over medium to medium high heat, in large sautéed pan or Dutch oven.
7. When butter has started to brown, turn down heat to low to medium low, and add the shallots. Cook until shallots are caramelized then add garlic, cook for 30sec. Add noodles to pan 1 min prior to being fully cooked and constantly stir to coat.
8. When noodles  are fully coated; stir in the cheese, season with salt and pepper to taste. Set aside.
9. Slice steak on a bias.
10. Plate noodles evenly between 4 plates, add steak evenly, add tomatoes evenly. Finish with fresh grated parmesan, fresh basil, and a thin drizzle of balsamic. (You can use the balsamic from the tomatoes, or if you have a high quality finishing balsamic, use that.)