Penne With Beef And Arugula


A storm is headed our way tomorrow. We could be stuck indoors for a few days so I drove into town and stocked up on sweets from Raymer’s Chocolates (this included homemade peanut brittle). When I came home I started cooking. This recipe comes from Giada’s Everyday Pasta cookbook. I made dishes we could go to throughout the weekend so that my snow removal duties were not interrupted.

2 New York strip steaks, about 8 ounces each
Salt and freshly ground black pepper
1 Tsp. herbs de Provence
1 garlic clove, minced
3/4 cup plus 3 Tbsp. extra-virgin olive oil
1 pound penne pasta
1/4 cup balsamic vinegar
2 Tbsp. Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 cups chopped arugula

Season the steak with salt and pepper, herbs de Provence, and the minced garlic. In a skillet, heat 3 Tbsp. of the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let rest while you cook the pasta.
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, 8 to 10 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 Tsp. salt, 1/2 Tsp. pepper, the basil, parsley, and 3/4 cup olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved water. Set aside.
Slice the steaks thin and add to the pasta with the arugula. Add more dressing and season with salt and pepper as needed.

Wine served: 2009 Louis Latour Marsannay


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