For the pasta salad:

1. Cut grilled zucchini into ¼ inch cubes.
2. In a bowl, combine cooked pasta, zucchini, shrimp, olives feta cheese and pine nuts. Add olive oil and white balsamic vinegar. Add Italian seasoning. Season with salt and pepper.

For the stuffed flank steak:

1. Wash and pat dry steak. Using a sharp knife, carefully butterfly the steak. (It took me a few tries to get it perfect!).
2. Season one side with 1 tbsp Badia Complete Seasoning.
3. Add cheese over the seasoned side, leaving about 1 inch on each side.
4. Add mushrooms, spread over the cheese.
5. Add prosciutto over mushrooms, covering the cheese, but still leaving 1 inch of steak on each side.
6. Add arugula.
7. Starting from the wider side, roll steak.
8. Tie using baker’s twine.
9. In a small bowl, mix together olive oil, 1 tbsp Badia Complete Seasoning, balsamic vinegar and dijon mustard. Brush steak on the outside with the mixture.
10. To cook the steak, place a ribbed cast iron skillet inside a gas grill. Cover and preheat grill to medium-high heat. Let the grill preheat for at least 15 minutes.
11. Place steak on the skillet. Sear for 2 minutes for side (4 sides total).
12. Reduce heat to medium (medium-low).
13. Cook steak for 10-12 more minutes, flipping once. A meat thermometer should administer a temperature of 125 F in the middle.
14. Remove from heat and transfer to a cutting board. Cover with foil and let it rest for 10-15 minutes. Slice into ½ inch thick slices.
15. Alternatively, you can cook steak in the oven:
16. Preheat oven to 350F.
17. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add steak and sear for 2 minutes per side (4 sides).
18. Transfer to the oven and cook for 10-12 minutes, until meat thermometer reads 125 F.
19. Transfer to a cutting board, cover with foil and let it rest for 15 minutes. Slice.