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.

　　

Ingredients

6 to 8 servings

　　2 New York strip steaks, about 8 ounces each

　　Salt and freshly ground black pepper

　　1 teaspoon herbes de Provence

　　1 garlic clove, minced

　　3/4 cup plus 3 tablespoons extra-virgin olive oil

　　1 pound penne pasta

　　1/4 cup balsamic vinegar

　　2 tablespoons Dijon mustard

　　1/4 cup chopped fresh basil

　　1/4 cup chopped fresh flat-leaf parsley

　　2 cups chopped arugula

　　

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.

　　Everyday Pasta