One of the best things about living in the South is just how long a well kept vegetable garden can yield bounty. We were quite happy to find some of the last heirlooms and peppers just waiting to be picked, but still very young and green. You could fry these tomatoes but they have such a great flavor it’s better not to do much to them. This versatile sauce is a quick and easy play on a Argentinean chimichurri but with tomatoes and a bit of extra goodness.

For the Steaks

2 Strip steaks

½ tbsp Sesame oil

1 tbsp fish sauce

1tsp Cardamom

1 tbsp salt

½ tbsp fresh cracked pepper

½ tbsp butter

Mix the ingredients well then generously rub the steaks with the oil sauce spice mixture. Sear the steaks on both sides in a hot pan about two minutes per side. Then transfer to a 400 degree oven  with a slice of butter atop each steak. Cook for eight to 10 minutes depending on how done you want them. Let rest for six minutes then slice on a bias and place atop the pasta.  

For the pasta

1 package Farfalle

½ cup olive oil

1 tbsp salt.

Cook and drain the pasta according to the box’s instructions then give a quick rinse in cold water to stop the cooking. Toss the pasta in oil and salt and place in a  warm bowl.

For the sauce

6 green tomatoes, heirloom preferred, diced

1 bell pepper, diced

4 cloves of garlic, minced

½ yellow onion, minced

4-6 leaves of fresh mint, chopped

1 tbsp cilantro

1 tbsp oregano

1 tbsp white wine vinegar

1 tbsp olive oil

the juice of one lime

salt and fresh cracked pepper

In a food processor or blender combine and liquefy the tomatoes and bell peppers. You may need to add the vinegar at this step if your machine isn’t very powerful. Then in a small sauce sauce pan place the oil, onion and garlic on medium low heat and just start to sweat them until the just begin to lose color. Then add the rest of the ingredients and cover. Let heat gently for no more than 10 minutes on low heat. Otherwise you’ll lose the bright, fresh flavors. Generously top the pasta and sliced steak with the sauce making sure to include the liquid as well to further flavor the noodles. We like to finish with a hearty grating of pepper jack cheese.

This is a hearty meal that still gives some bright freshness. It’s quite easy to make, but it still looks very impressive. Of course this doesn’t have to be on top of pasta. Wild rice or roasted potatoes would also be great. As would a fresh, bright slaw. If your not a beef fan, try dark meat chicken or duck.  Versatility can really be the name of the game with this dish. Enjoy the very last vestiges of the fall growing season while you can, just because it’s cold doesn’t mean flavors can’t be bold.