Penne with Beef and Arugula

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Luckily read a lot of the reviews before I made this and did not overcook my steak. 7 minutes would have KILLED it! Used an electric knife to slice it really thin which worked well. I used white balsamic vinegar in place of regular balsamic and baby spinach in place of the arugula. My husband loved it! I thought it had a very strong tasted, but tasted a little after it had been in the fridge for a few hours and I thought it tasted better chilled. I probably won't make it for company since it seems like it wouldn't appeal to a broad range of people, but I will most likely make it again for my husband.

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So delicious, especially the balsamic vinegar dressing that goes over the top. My boyfriend swore he didn't like balsamic vinegar and I made this for him without telling him what was in it and he loved it. I wasn't crazy about the arugula but other than that, this recipe is delicious.

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Thank you Giada for an incredible recipe! Everything about this was delicious. I grilled the steak and I didn't have the herb blend to put on the steak so I just used some Italian seasonings. Also, I used 1/2 c of olive oil instead of 3/4 c due to the other reviews plus just to lower the fat content. I served it with oven-fried zucchini. My boyfriend loved it and I was quite proud of myself :-

Definitely recommended!

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I had tried Giada's linguene with shrimp and lemon oil last week which was delicious but I had a lot of arugula and parsley left over. I cam across this recipe and was so glad that I was able to use the arugula and parsley again but that it tasted soo good too!! Everyone loved it!! Its great hot or cold too!!

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There are a few things you can do if the dressing sounds weird -- my first instinct was to put in a tablespoon of brown sugar and cut the olive oil in half. Use white wine vinegar or white balsimic if you like milder, lighter food. simmer the dressing for a couple minutes -- it will take some of the acidic punch out of the mustard and vinegar. Its a great base recipie -- beef, greens, and pasta salad. yum! Its also a great introduction to arugula, which is much loved in other english speaking countries and called more simply "rocket",

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I was really excited to try this recipe, as I love steak, pasta and dijon mustard. I followed the recipe precisely but it ended up way to greasy for my taste (my family agreed. If I try this again, I will reduce the amount of oil significantly.

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This was pretty simple to make and the steak was super tender! I'm not a mustard fan, but used it anyway, and it still tasted fantastic. My husband did make a suggestion that I will keep in mind next time. He felt it would taste excellent with chicken instead of the steak.

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Fantastic dish. You have to like djon mustard though!! I have made this every other week for the past few months. Always a hit... Thanks Giada!

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Pretty much along the lines of what everyone else has said--this dish is sooo good. it's one of my boyfriend's favorite dishes and it's surprisingly easy to whip up! The combination of flavors is divine and I agree that the leftovers are just as good as the original.

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I highly recommend this recipe. I have made it several times. I have made a couple minor changes to our tastes.......but that is just a matter of personal preferences.

I use fresh baby leaf spinach in place of arugula and half balsamic vinegar and half golden balsamic (to me it lightens the taste a little....and I have used the cut of steak that the recipe calls for.......but the last couple of times I have used beef tenderloin, grilling to medium (some pink in center much more expensive but oh, so tender....... I took it last weekend to a pool party..........everyone loved it!! I added some fresh tomato wedges around the side of the bowl for color.