Penne with Beef and Arugula

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Great presentation and flavors. My picky husband loved this dish. I marinaded the meat for a few hours. I will definitely do it again. One of the things I love about Giada's recipes is their elegant presentation.

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This dish was amazing! I used red wine vinegar instead of balsamic because that's all I had on hand and it was fantastic! The steak turned out great and paired with the penne and other flavors I was in heaven!

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The only thing is that my steak became overcooked when I added it to the hot pasta, so I'd suggest either under-cooking the beef a little or waiting till the pasta cools a bit before adding the steak.

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Very tasty - grilled a strip steak and added peas and sundried tomatoes to the salad. A wonderful hot summer night supper

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I used spinach and added sun dried tomatoes..yum yum!

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Another fantastic recipe!

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If you like vinegar you will probably like this. Apparently I don't lol. But if you eat more salad than pasta in a bite, it's not so bad.

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The steak comes out sooo good when cooked like this. I wanted to make this as soon as I saw Giada make it. I had to reduce the cook time to 5 minutes per side for a perfect medium rare, but be careful if you are packaging the salad to be brought somewhere - the steam fully cooked my steak on the way to delivering this!

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This recipe is always a sure thing. I love the seasoning on the steak and the dressing is excellent. The arugula gives it the perfect bite!

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This was a brilliant idea for a different and lighter take on steak and pasta. Instead of eating a whole large steak, you satisfy the craving with thins slices in a delicious vinegrette. There were additional tips in the show that are not reflected on the recipe. For example, sprinkle a pinch of he herbs de provence in the vinegar mixture with the fresh herbs to tie in the flavors of the steak. THe steak needs to really seasoned generously with salt and pepper. Also, do not chop the arugula- she didn't on the show, and the whole leaves are much more fresh and dramatic looking. It is not as good reheated, anyone have any tips for leftovers the next day? Room temperature?