Penne with Beef and Arugula

By exdircomp

Ingredients

• 1 (1-pound) New York strip steak or Rib Eye Steak
• 1 teaspoon herbs de Provence
• 2 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
• Cherry tomatoes roasted in oven with olive oil salt and pepper
• Sun dried tomatoes drained and chopped
• grated parmesan cheese

Preparation

Step 1

On a cookie sheet place the cherry tomatoes, spinkle with olive oil, salt and pepper. Roast in oven till collapsed and slightly charred.

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. Meat should be medium rare. 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, sundried tomatoes, roasted cherry tomatoes and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve. Grate Parmesan cheese on salad when ready to serve.