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.
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:
- 1 pound sirloin steak, salt and peppered to taste
- 1 clove garlic, fine minced
- 1 T. olive oil
- 8 ounces dry penne pasta
- ½ C. olive oil
- ¼ C. balsamic vinegar
- 1 T. Dijon mustard
- ¾ C. total minced basil and cilantro
- 2 C. total arugula and spinach leaves
- 1 - 2 C. 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 ¼ C. pasta water.
- In a small bowl, whisk ½ 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 ¼ 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.