Veggie pasta with Chimichurri sauce and Steak

So, as I've mentioned before, I love Pioneer Woman and I love all her friends.  This recipe was posted by one of her followers and we couldn't resist trying it out! Steak Asparagus and Chimichurri pasta

Something else I've mentioned before: my inability to follow recipes.  So this has a few twists and turns from the original.

 Start with roasting a pint of cherry tomatoes at 350 until they start to pop.  PLEASE, if you have any feelings for me whatsoever, do NOT waste all the yummy brown goodness on the pan. Add a little white wine and scrape it up while the pan is hot with a wooden spoon.  You'll thank me later.   While these are roasting.  Chop up a half onion and saute on low so they get super translucent and sweet.  

Set this aside.  Its Chimichurri time! Confession: I use a magic bullet.  Yes, I know.  Unprofessional? Yes. Easy to clean up? Super Yes!!   Add a big handful of parsley, 3 or 4 garlic cloves, red pepper flakes, juice of one lemon and olive oil.. yes, you can use a food processor, if you must.

(Psst, this is a good time to start boiling your salted water for your rigatoni)  Next, take your steak. I used a top sirloin.  S&P and slap that puppy on the grill along with your asparagus.  I put mine in a grill basket because I cannot, for the life of me, keep them from falling them onto the flame.  Grill the steak for 4 minutes on each side.

 Slice your steak, slice your asparagus, drain your pasta and toss it all together with your tomatoes and onions.  Toss again with the chimichurri sauce and top with Goat Cheese! That's right folks, I said it.  Goat cheese makes the world go round! It also makes all girlfriends very happy.  Bon Appetite!