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Penne with Beef and Arugula

You can eat this dish right when you make it or serve it an hour or two later at room temperature; the heat of the pasta will warm up the sweet balsamic vinegar and wilt the arugula. It transports quite well, making it a good choice for picnics or buffet spreads.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

2 New York strip steaks, about 8 ounces each
Salt and freshly ground black pepper
1 teaspoon herbes de Provence
1 garlic clove, minced
3/4 cup plus 3 tablespoons extra-virgin olive oil
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 cups chopped arugula

Preparation

  1. Step 1

    Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tablespoons of the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.

    Step 2

    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, 8 to 10 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.

    Step 3

    In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, the basil, parsley, and 3/4 cup olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside.

    Step 4

    Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.

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