Photo: Penne with Beef and Arugula Recipe
Ingredients
- 1 (1-pound) New York strip steak
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt, plus more for steak and pasta water
- 1/2 teaspoon freshly ground black pepper, plus more for steak
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 2 cups chopped arugula
Directions
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
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By vandy15_5175157
Tomah, WI
on February 07, 2012
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This dressing is great. I made it for lunch tomorrow. I dressed the pasta, meat and put the arugula in a seperate container to mix tomorrow.
By young chef (to be)
Florence,SC
on January 21, 2012
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This was a really good pasta dish!! The spinach added at the last minute made it wilt ever so slightly and it was still crisp and fresh. The steak was soo flavorful and tender. At the time when I made this, I had never tasted balsamic vinegar. It was a really good dressing. The steak would probably be good as a steak sandwich. I will definently make this again. Thanks Giada!
By busyB.RN
Augusta, Georgia
on November 18, 2011
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This was a great lunch, and good leftovers. On the show, Giada didn't use all the dressing and left the remaining dressing on the side as an option. I should have done this. It was a bit tangy for me with the balsamic and dijon. I wonder if I had reduced the balsamic a little it might have cut that tanginess. It was actually my first time cooking steak indoors and I also seasoned the steak the night before which worked out great. She made it look so easy to cut perfect rectangular slices of steak but I found that I needed to strip off the tips and strip in order to have those uniform beautiful slices. This recipe is great for the application she used it for...a picnic immediately after she made it because it doesn't need to be hot or cold, and is best before it becomes a leftover. I'll use this recipe for just the steak in the future for other recipes, the flavor was great!
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