1 Tbsp salt, kosher, coarse
1 3/4 lbs New York Strip steak, about 1 1/4 inches thick
1 Tbsp freshly ground black pepper
1 Tbsp vegetable oil
1 medium shallot, chopped
1 medium garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
3 Tbsps red wine vinegar
1/4 cup olive oil
2 cups loosely packed flat-leaf parsley
1/4 cup cilantro, finely chopped
1 1/2 cups cherry tomatoes, halved
12 oz Ronzoni SuperGreens® Rotini

Cooking Directions:

Bring a large pot of salted water to a boil.

Heat the oil in a large cast iron skillet over medium high heat until very hot. Cook the steak, turning once, until cooked to your desired doneness, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 10 minutes, then thinly slice against the grain.

While the steak rests, combine the shallot, garlic, and red pepper flakes with the vinegar in a large bowl and let stand 5 minutes before mixing in the olive oil, parsley, cilantro, and 3/4 tsp. salt.

Cook the rotini according to package directions, reserving 1/2 cup of the pasta cooking water before draining. Rinse and drain the pasta under cold water to cool.

Add the pasta to the bowl along with the cherry tomatoes and the cooking water and toss to coat. Serve in bowls topped with the sliced steak.