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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Beef and Arugula Penne

Penne with Beef and Arugula
Recipe by Giada De Laurentiis
Yield: 6 to 8 servings
Prep time: 30 minutes
Cook time: 20 minutes

– 1 pound New York strip steak
– 1 teaspoon herbs de Provence
– 1 garlic clove, minced
– 3/4 cup extra-virgin Spanish olive oil, plus 3 tablespoons
– 1 pound penne pasta
– 1/4 cup aged Balsamic vinegar from Modena ( aceto balsamico )
– 2 tablespoons Dijon mustard
– 1/2 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped basil
– 1/4 cup chopped parsley
– 2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons Spanish 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.
balsamic beef, beef penne recipe

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