Lightly brush the steak with 1 tablespoon of olive oil on both sides. Sprinkle both sides with salt and pepper to taste. Cook to preferred doneness in a cast iron skillet or on a grill. Cover and let rest.
In a food processor, combine the parsley, lime juice, zest, red onion, pepper flakes, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pulse until well combined. Gradually add ½ cup of olive oil, blending and processing until well blended. Set aside.
Turn broiler on oven. On a shallow baking pan, toss the tomatoes and 2 tablespoons of olive oil. Broil for approximately 7 - 10 minutes until slightly browned. Remove from oven.
Heat Barilla Marinara to package directions.
Prepare Barilla Penne Pasta to package directions for al dente. Drain, do NOT rinse.
To plate this dish, place the penne pasta in a large pasta bowl or serving dish. Spoon the prepared chimichurri sauce on one side of the pasta. Slice the cooked steak and place on top of the sauce.
On the other side of the pasta, spoon the heated marinara sauce over the top. Arrange the broiled tomatoes on top.