This Rocky Mountain Steak Salad with Pasta is a hearty entree dressed with a dijon mustard balsamic vinegar sauce. A perfect beef and pasta salad to fill up those hungry Ranch Hands.
Ingredients on Hand
Isn’t it wonderful to find a recipe and realize you’ve got almost everything you need to make it on hand? I had a clam shell of an arugula and spinach mix that needed to be used, penne in the pantry and this recipe bookmarked for months, so no time better than the present to have it for dinner. All I needed was to send Hubs to the store for some sirloin steak. Bam.
What About Sirloin Steak
The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. If you get a good quality Sirloin Steak from a reputable butcher, it’s beautiful and tender. And affordable!
About this Salad
We thought this was a delicious pasta dish. A dressing mixture of balsamic vinegar, Dijon mustard, basil and cilantro was an incredibly exciting flavor combination. The al dente pasta soaked up that bold flavor so it didn’t overwhelm the rest of the dish. The greens and grape tomatoes brought a party of color to the dish. And the steak? Well, the bites of steaks bathed in that balsamic dressing were delicious. I wouldn’t leave them out next time, as steak is always a treat, however, they seemed to be there just to round out the food groups.
Let’s take a look:
A hearty steak and pasta salad with a dijon balsamic vinaigrette.
- 1 pound sirloin steak salt and peppered to taste
- 1 clove garlic fine minced
- 1 Tablespoon olive oil
- 8 ounces dry penne pasta
- 1/2 Cup olive oil
- 1/4 Cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 3/4 Cup total minced basil and cilantro
- 2 Cups total arugula and spinach leaves
- 1 - 2 Cups grape tomatoes halved
Season beef with salt and pepper and garlic. In a skillet, heat 1 tablespoon olive oil over medium heat. Add beef and cook 7 minutes per side, Remove from heat and let rest. Cut beef into slices and set aside.
Cook pasta in a large pot of boiling water for 10 minutes or until al dente. Drain pasta, reserving 1/4 C. pasta water.
In a small bowl, whisk 1/2 C. olive oil, balsamic vinegar and mustard. Season with salt and pepper to taste and add herbs.
In a large bowl toss the pasta with half of the dressing and 1/4 C. pasta water. Add arugula, tomatoes, beef and toss. Add more dressing to taste. Toss and serve.
Rocky Mountain Steak Salad…It’s What’s for Dinner.