- ½ lb. fusilli pasta
- ½ lb. Steak, butterflied
- 12 cherry tomatoes, cut in half
- 1 cup Ahuacatlan Oil Natural
- 1/8 cup parsley, finely chopped
- 1 qt. water
- 1 tsp. salt
- 1 tsp. pepper
In a large pot, add the water and salt. When it starts boiling add the pasta and 1tsp. Ahucatlan Oil. Cook for 10 minutes until the pasta is al dente.
Season the meat on both sides with salt and pepper. In a cast iron grill pan, heat up 1 tsp Ahuacatlan Oil natural, grill the steak until done. Cut in small cubes.
In separate pan, heat up 2 tbs. Ahuacatlan Oil Natural, add the pasta, the meat, and tomatoes. Sautee for 5 minutes, and season.
Add the parsley and serve