Farro pasta with Mushrooms and Basil

Made up these two variations on dishes I've made before. They both turned out very well.

Farro pasta with mushrooms and basil

8 oz whole grain farro pasta pizzichi-shape
3 large portobello mushrooms, stemmed and cut into small 1/8" slices
3 T toasted pine nuts
1/2 bunch basil cut into 1/4" diameter pieces
1 clove garlic sliced or minced
1 T butter
2 T olive oil
1 C chicken stock
2 T Marsala
Salt and pepper
Freshly grated Parmesan

Toast the pine nuts at 300F in oven for 15 minutes.

Melt the butter with the oil and saute the garlic then add the mushroom pieces and cook stirring occasionally until much reduced and caramelized. If the pieces seem to large, mince further and return to the pan. Add the chicken stock and Marsala and reduce over low heat until nearly evaporated. Meanwhile cook the pasta. When the pasta is barely cooked add the pasta to the mushrooms and add ~1/4C pasta liquid and cook sauce and pasta together stirring to combine. Once the sauce has thickened, add most of the pine nuts and some of the basil and stir them in. Sprinkle a handful of cheese on the pasta and stir in. Transfer pasta to warmed bowl and top with remaining pine nuts and basil.

Grilled, marinated flank steak

1.5 lb flank steak
Marinade - brown sugar, olive oil, soy sauce, rice wine, crush garlic, cumin, smoked paprika, black pepper.

Marinate for 30 minutes. Heat grill for 10 minutes. Grill with top up for 4-5 minutes on first side and then 2-3 minutes on second side. Rest on a warm plate tented with foil 5 minutes. Slice thin across the grain.