Flank Steak and Ziti With Gorgonzola Sauce

A and I both really love blue cheese. I recognize that most people either love it or hate; there doesn't seem to be much middle ground with this stinky cheese. If you like it, then you have to try this recipe. It is based on one in the September 2008 issue of Cooking Light. However, I adjusted some of the proportions and added in grilled flank steak. This dish looks very similar to Lemon Chicken Pasta, but the flavor profile is completely different. It's definitely a keeper! The best part is that dinner was on the table (or on the TV trays in our case) in less than 30 minutes. —PHH

Flank Steak and Ziti With Gorgonzola Sauce
1.5 lb. flank steak
8 oz. uncooked ziti
1 pint cherry or grape tomatoes, halved
1 garlic clove, minced
1 tsp. olive oil
Salt and crushed red pepper to taste
1/2 cup whipping cream
4 oz. Gorgonzola cheese, crumbled
2 cups fresh baby spinach, thoroughly washed

1. Sprinkle flank steak with salt and pepper on both sides of meat. Cook over medium high heat in a grill pan or large skillet for 12 minutes on each sides or to desired degree of doneness. Time will vary depending on thickness of meat. This amount of time will cook the steak to medium. Thinly slice steak across the grain.
2. Cook ziti according to package directions.
3. Cook cherry tomatoes, garlic, salt, and crushed red pepper in hot oil 5 minutes. Stir in cream and cheese; cook until cheese melts. Add in spinach, and cook 2 minutes or until wilted. Stir in steak and pasta.