Ingredients
- 1 pound new york strip steak
- 1 teaspoon herbs de provence
- 1 clove garlic clove, minced
- 3/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup balsamic vinegar
- 2 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 2 cup chopped arugula
Preparation
Baking Directions:
Season the steak with salt and freshly ground black pepper, herbs du 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.
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 one half the salad dressing and the reserved pasta water.
Set aside.
In a large bowl toss together the pasta, arugula, and steak.
Add more dressing, and season with salt and freshly ground black pepper as needed.
Toss, pack for the picnic, or serve.
