Sarasotas Asian Penne Steak And Arugula Salad Recipes
PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Provided by Giada De Laurentiis
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: 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 and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
PENNE WITH BEEF AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the steak with salt and freshly ground black pepper, herbs de 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.
- Meanwhile, 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 half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
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- Season the steak with your dry rub (or salt and freshly ground black pepper, herbs de Provence, and minced garlic). In a skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Cook your steak for about 5-7 minutes per side, depending on the thickness of the steak. Remove from the pan and let rest for about 5 minutes, before slicing. Set aside. (To see my "How to Cook A Steak in the Oven" Method, click the link below.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook to al dente, stirring occasionally, for about 9 to 12 minutes.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, your fresh herbs, and 3/4 cup olive oil. In a separate, large bowl toss the pasta with half of the salad dressing. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper if needed. Toss together one last time and serve immediately. Enjoy!
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