Warm steak and penne salad with tomato soup French dressing

Preparation

Baking Directions:

Cook the pasta according to the package directions.

Drain and transfer to a large bowl.

Meanwhile, coat a large stovetop grill pan or griddle with cooking spray and preheat over medium-high heat until hot, 3 to 5 minutes.

Season the flank steak all over with salt and pepper and the oregano.

Add the steak to the hot pan and cook for 3 to 5 minutes per side for medium doneness.

Remove from the heat and let stand for 5 minutes before slicing.

Meanwhile, in a medium bowl, whisk together the dressing ingredients.

Add the dressing to the pasta and stir to coat.

Cut the steak crosswise into 1⁄4-inch-thick slices and then each slice into 1-inch pieces.

Add the steak to the pasta and stir to combine.

Fold in the scallions and serve.

Make it a meal kit: Cook and drain the pasta, cook the steak, combine the dressing ingredients and store each separately in sealable containers or plastic bags in the refrigerator, the pasta and steak for up to 3 days, the dressing for up to 7 days.

When ready to finish the meal, combine all the ingredients in a large saucepan over medium heat and reheat for a few minutes, until hot.

Or, combine in a microwave-safe bowl and microwave for 3 to 5 minutes on HIGH, until hot.

Bank a batch: Make a double batch of the dressing — it’s fantastic (warm or chilled) over chicken, lettuce, steamed vegetables or baked fish.

Store any extra dressing in a sealable container for up 3 months in the freezer.

Thaw overnight in the refrigerator or in the microwave for 3 minutes on LOW.