Cook Time: 15 minutes
Yield: 6 to 8 servings
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
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.
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.
From: food network