Recipe: Penne with Beef and Arugula (Giada De Laurentiis)

PENNE WITH BEEF AND ARUGULA

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, divided use
1 pound uncooked penne pasta
FOR THE DRESSING:
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 (for serving)

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

Bring large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to bite, reserving 1/4 cup of the cooking water.

In small bowl, whisk together balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley and 3/4 cup olive oil.

In large bowl, toss pasta with half the dressing and reserved pasta water. Set aside.

TO SERVE:
Slice steaks thin and add to pasta with arugula. Add more dressing, and season with salt and pepper as needed. Serve warm or at room temperature.

Makes 6-8 servings
Source: Everyday Pasta by Giada De Laurentiis