1 small strip loin steak (or boneless chicken breast, or large portobello mushroom, stem removed, for vegetarian version)
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground sea salt
1/4 tsp. cayenne pepper (optional)
1 medium size onion
1 tsp. chopped garlic
12-15 fresh mushrooms, sliced
1 1/2 tbsp. butter, divided
4-5 large (10-15 small) fresh basil leaves, chopped
15-20 cherry tomatoes (multi-colored if available), halved lengthwise
1 tbsp. olive oil
1 tbsp. Parmesan cheese
2 cups fresh spinach, washed & chopped
1 1/2 cups rotini or penne pasta, cooked
2 tbsp. Boursin cheese

Bring steak to room temperature. Mix together next three ingredients (and cayenne pepper, if using) and rub on both sides of steak. Allow to sit for 15 minutes before grilling.

IF USING A BBQ:

Brush grill with oil and preheat BBQ on high.

Transfer sliced onions to a piece of double-layered tinfoil big enough to fold over onions 1 1/2 times. Add chopped garlic and 1 tablespoon of butter, cut into four pieces and scattered throughout the onions and garlic. Fold tinfoil over onions to form a sealed pouch.

Transfer sliced mushrooms to a piece of double-layered tinfoil big enough to fold over mushrooms 1 1/2 times. Add 1/2 tablespoon of butter, cut into four pieces and scattered throughout the mushrooms. Fold tinfoil over mushrooms to form a sealed pouch.

Reduce grill temperature to medium and place tin foil packet with onions on top rack. Close lid and grill for 10-12 minutes, turning once halfway through. (If your BBQ only has one rack, reduce heat to medium low before placing packet on grill).

After onions have been cooking for 4 minutes add tinfoil packet with mushrooms to upper rack and cook 6-8 minutes, turning once halfway through. Once cooked remove onions and mushrooms from grill, leaving both in their tinfoil packages, and keep warm.

Turn grill up to medium high and grill steak 3-5 minutes per side, depending on thickness and desired doneness. Remove steak to plate and tent with tinfoil.

IF USING A CONVENTIONAL OVEN/STOVE:

Preheat oven to 400°F.

Melt 1 tablespoon butter in a medium sized saucepan. Add sliced onions and cook slowly over medium low heat for 20-30 minutes, or until softened and translucent. Add chopped garlic after onions have been cooking for 15 minutes.

Toss cherry tomatoes with olive oil and transfer to cookie sheet lined with parchment paper. Sprinkle with ground sea salt and pepper and cook in oven for 10 minutes, or until they begin to split and lose their juices. Remove from oven, sprinkle with Parmesan cheese and cover.

Grill steak under broiler for 3-5 minutes per side, depending on thickness and desired doneness. Remove to plate and tent with tinfoil. Just before pasta is ready remove tinfoil and thinly slice.

In a frying pan melt 1/2 tablespoon butter and add mushrooms. Cook over medium low heat for 3-5 minutes, or until mushrooms have softened and are slightly browned. Set aside, cover and keep warm.

Turn heat to high, add spinach to frying pan and shake the pan until the spinach has wilted. Drain and add to mushrooms to keep warm.

Cook pasta according to directions, drain and toss with steak, mushrooms, spinach, onions, oven-roasted tomatoes, and fresh basil. Add Boursin cheese and stir until slightly melted. Serve immediately.

WITH CHICKEN:

Grilled chicken breast can be substituted for steak if preferred. Rub chicken with spices and grill over medium heat, approximately 15-18 minutes (depending on size), turning once. Juices should run clear and the meat is no longer pink. Thinly slice and add in place of steak above.

VEGETARIAN VERSION

Brush portobello mushroom with olive oil, sprinkle with spices and grill stem side down over medium heat for approximately 8 minutes. Turn and grill top for 6-8 minutes more. Slice thinly and chop into 1-inch pieces. Toss with pasta, and other vegetables. Add Boursin cheese (optional).

HEALTHY ALTERNATIVE:

Use multigrain pasta and light Boursin cheese.

Serves 3 to 4.

Submitted by: Emmaline