Penne with Beef and Arugula

Name: Penne with Beef and Arugula
Yield: 6 to 8 servings
Ingredients: 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; 1 pound penne pasta; 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

January 26, 2012

You can eat this dish right when you make it or serve it an hour or two later at room temperature; the heat of the pasta will warm up the sweet balsamic vinegar and wilt the arugula. It transports quite well, making it a good choice for picnics or buffet spreads.

Recipe notes

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