This is my new favorite pasta dish! Not only is it quick and easy to make, but the flavors of the steak and dressing are so good! It’s also a great dish to make for dinner parties or larger groups because it can be served hot, warm or at room temperature. You also get your protein, carbs and veggies all in one convenient dish. It doesn’t get better than that!
I stumbled upon this recipe one day while watching Giada De Laurentiis on the Food Network. Giada used arugula in her recipe, but I used spinach because the store was out of arugula the day I went shopping. I think either one works very well with the dish. Arugula adds a nice spicy flavor while spinach is much milder. You can choose either one based on your own preference.
Recipe
Yield: 2 to 3 servings
INGREDIENTS:
1/2 lb. New York Strip or Top Sirloin steak
1/2 tsp. herbs de Provence
1 garlic clove, minced
extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 lb. penne pasta
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
1 to 2 cups baby spinach or arugula
DIRECTIONS:
1. Season both sides of the steak with salt, black pepper, herbs de Provence and garlic. In a skillet, heat 1 tbsp. olive oil over medium heat. Cook steak 4 to 5 minutes per side for medium, or 7 to 8 minutes per side for well done (based on 1-inch thick steak). Remove steak from pan and let rest for 5 minutes. Thinly slice and set aside.
2. Meanwhile, bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt to the water and add pasta. Cook pasta until al dente, while stirring occasionally, about 8 to 10 minutes. Reserve 1/4 cup of pasta water before draining pasta.
3. In a small bowl, whisk together the vinegar, mustard, basil, parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 6 tablespoons olive oil.
4. In a large bowl, toss the pasta with the reserved pasta water and half of dressing. Add the spinach or arugula and remaining dressing and toss. Season with salt and pepper as needed.
