Florentine Steak Served with Tuscan Herb Penne and Roasted Tomatoes

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 45 Minutes
Total Time:  55 Minutes


1 lb. Pappardelle’s Tuscan Herb Penne
2-4 (2-inch thick) porterhouse steaks
12 oz. cherry tomatoes, halved lengthwise
1/2 cup spinach
3 Tbsp. extra-virgin olive oil
1-2 cloves garlic, minced
1/2 tsp. Italian seasoning
1 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil minced
2 Tbsp. rosemary, roughly chopped
Parmesan cheese, to taste
Salt & pepper, to taste


  1. Preheat grill to high heat and oven to 400 degrees F. Place tomatoes in single layer on a sheet pan.
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain & set aside. 
  3. In a small bowl, mix together 1-1/2 Tbsp. olive oil, garlic, Italian seasoning, and salt & pepper. Drizzle the oil mixture over the tomatoes and toss to coat evenly.
  4. Bake tomatoes until soft and tender, about 25 minutes. Remove and top with parsley and basil.
  5. While the tomatoes are baking, pat steaks dry on both sides. Brush them lightly with 1-1/2 Tbsp olive oil. Sprinkle with rosemary and salt & pepper on both sides. Pour vegetables into a large bowl with drained pasta. Drizzle with lemon juice and season with salt & pepper, to taste. Toss while slowly adding pasta water to loosen, if needed. Add ¼ cup Parmesan and 1 Tbsp.fresh parsley. 
  6. Grill steaks until they have are seared, about 5 minutes per side. Once your desired temperature is reached, remove steaks from the grill and let rest.
  7. Mix pasta and spinach with roasted tomatoes.
  8. Divide the pasta into serving dishes and top with steaks. Garnish with Parmesan cheese. Serve and enjoy!