This relatively simple dish to prepare offers a surprisingly zesty taste and a mix of textures.

Step 1: Ingredients

12 oz of your favorite penne pasta (gluten free used here)
1 lb of your favorite steak (sirloin used here)
2 cups of quartered button mushrooms (about one small package)
2 cups of matchstick carrots
2 cups of sliced onion (about 1 large)
1/3 cup of lime juice (about 5 limes)
2/3 cup light virgin olive oil plus 1 tablespoon
1 tablespoon balsamic vinegar
1-1/2 teaspoon black and red pepper blend

Start by collecting all of the ingredients. There are four main components to this dish (pasta, steak, vegetables, and sauce). Ideally you want to prepare the sauce first, and cook the remaining three in parallel so that the dish can be served piping hot.

Step 2: Prepare the Sauce

Start by squeezing the limes (need about 1/3 of a cup of juice).

Step 3:

Add 1 tablespoon of balsamic vinegar to the lime juice.
Add 2/3 cup of olive oil to the lime juice.
Add 1-1/2 teaspoons of black and red pepper blend to the lime juice (more for those with a spicy palate).
Mix well.

Step 4: Prepare the Vegetables

Start by slicing the onion (need about two cups).

Step 5:

Cut the mushrooms into quarters after removing the stems and any dirt.

Step 6: Preheat

You are now ready to start cooking the pasta, steak, and vegetables in parallel.
Start preheating your grill to medium-high for the steak (steak can be broiled or fried if grill isn't available).
Add 1 tablespoon of olive oil to a large frying pan and preheat to medium-high for the vegetables.
Start boiling a pot of water for the pasta.