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.
QUICK GREEK PASTA SALAD WITH STEAK
One quick, unique and healthy meal that will liven up your taste buds!
Provided by Polo
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
- Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 44.7 g, Cholesterol 72.5 mg, Fat 35 g, Fiber 7.9 g, Protein 24.5 g, SaturatedFat 12.6 g, Sodium 709.6 mg, Sugar 3.1 g
CREAMY PARMESAN STEAK PASTA SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
- Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
- Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.
SARASOTA'S ASIAN PENNE, STEAK AND ARUGULA SALAD
This is so good. It is the just the perfect combination of steak, pasta, arugula and a tangy Asian dressing without all the calories. A grill of your favorite cut of steak while the pasta cooks and dinner is done. It is hearty enough for a main course, but serve with a small bowl of soup to start and it is a wonderful light and healthy dinner.
Provided by SarasotaCook
Categories Steak
Time 4h20m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 19
Steps:
- Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes. And let marinate 2-8 hours. The longer the better, but even 2 hours will give it a nice flavor. I marinate it right in a large baggie.
- Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
- Pasta -- Cook the pasta according to directions. Drain and return to the pot and cover to keep warm.
- Steak -- Now, as the pasta cooks, grill the steak. An inside grill pan works great for this, high heat lightly oiled. Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. Let the steak rest before slicing.
- Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. Top with with sliced steak and toss with the dressing. I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
- This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. ENJOY!
Nutrition Facts : Calories 498, Fat 14.8, SaturatedFat 3.6, Cholesterol 49.2, Sodium 996.9, Carbohydrate 69.5, Fiber 10.5, Sugar 2, Protein 24.7
STEAK AND PENNE SALAD
Make and share this Steak and Penne Salad recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain, rinse, drain again, and cover to keep warm.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add steak and onion and cook 4 to 5 minutes, or until steak is browned, stirring occasionally. Remove from heat.
- In a large bowl, combine mayonnaise, sour cream, horseradish, salt, pepper, and remaining 3 tablespoons oil; mix well. Add cooked pasta, beef mixture, broccoli, and tomatoes. Toss until well combined and serve.
Nutrition Facts : Calories 655.7, Fat 30.2, SaturatedFat 6.6, Cholesterol 61.7, Sodium 565.4, Carbohydrate 76.8, Fiber 9.5, Sugar 5.3, Protein 22.5
STEAK AND PENNE SALAD
Make and share this Steak and Penne Salad recipe from Food.com.
Provided by yooper
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Drain, rince, and cover to keep warm if serving warm.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat.
- Add steak and onion and cook 4 to 5 minutes, or until steak is browned, stirring occasionally.
- Remove from heat.
- In a large bowl, combine mayonnaise, sour cream, horseradish, salt, black pepper and remaining 3 tablesoons oil; mix well.
- Add cooked pasta, beef mixture, broccoli, and tomatoes.
- Toss until well combined and serve.
Nutrition Facts : Calories 504.7, Fat 8.4, SaturatedFat 3.7, Cholesterol 14.9, Sodium 366.7, Carbohydrate 100.4, Fiber 14.4, Sugar 5.1, Protein 11.3
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PENNE PASTA SALAD WITH STEAK, DIJON AND ARUGULA - HIP …
From hipfoodiemom.com
4/5 (1)Category MainCuisine AmericanTotal Time 50 mins
- 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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