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 information
Yield
6 to 8 servings
Ingredients
2
1
1
3
1
1
2
1
1
2
Need to make a substitution?
Preparation
Step 1
Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tablespoons of the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.
Step 2
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, 8 to 10 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.
Step 3
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, the basil, parsley, and 3/4 cup olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside.
Step 4
Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.