I made this for Jeremiah for Father's Day. His sister Sophie made it for us back in December and he's been begging for it since then. It's actually really good, I'm not sure why I didn't cave earlier to his demands, but I'm glad I finally did. This is especially good if you like balsamic vinegar, I'm not a huge fan but I still love the dish. I didn't make too many changes, except on the steak I couldn't find herbes de Provence so I just used an Italian herb blend, and I didn't feel like mincing garlic so I used garlic powder. The steak cost me about $10, you can wait til it goes on sale or use a less expensive meat, I'm not sure how it will change the dish. You can eat it warm, room temperature, or cold. I prefer it warm or room temperature.
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. Set aside.
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.
4 comments:
I watched Giada make this and am really excited to try it sometime. Thanks!
This sounds great. Don't you wish we were all neighbors and had a cooking group so we all ate this wonderful food and only cooked once a week? That's my dream. Everyone move to Spanish Fork!!!
I agree with Stina - how fun would it be to get together like twice a month (or twice a week??) and do a cooking group. And then we'd have to have a running group so we didn't get all huge! Anyway, does the heat of the steak wilt the arugula or is it still fresh?? I think this sounds awesome!
The meat rests for 5 minutes before slicing. It cools a little during that time. By the time you put it in the salad it isn't hot, just warm. Celeste-I'd make this for mom and dad for Sunday dinner one day. I made it in about 40 minutes.
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