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Saturday, December 12, 2009

Penne with Beef and Arugula

This is also a great recipe for a tailgate or picnic! It's a recipe from Giada De Laurentiis (with a couple of adjustments). My family loves it so it's a hot item at our house. It's kind of an "all in one" meal, so I simply serve it with garlic bread.

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
2 garlic cloves, minced
3/4 cup plus 3 Tblsp. extra-virgin olive oil
1 lb. penne pasta
1/4 cup balsamic vinegar
2 Tblsp. Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 cups chopped arugula
1 pint cherry tomatoes, sliced in half

Season the steak with salt, pepper, and garlic. Heat 3 Tblsp. olive oil in a skillet over medium heat. Cook the steaks for about 7 minutes on each side. Remove the meat to a cutting board and let it rest while you cook the pasta.

Cook pasta in salted water until tender but firm. Drain the pasta and reserve 1/4 cup of the cooking water.

Whisk together the balsamic vinegar, Dijon mustard, 1/2 tsp. salt, 1/2 tsp. pepper, basil, parsley, and 3/4 cup olive oil. Add half the dressing and the reserved pasta water to the pasta and toss.

Slice the steaks thin and add to the pasta with the arugula. Add remaining dressing, sliced tomatoes, and more salt and pepper.

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