My hubby has what some might call a "sensitive stomach." In actuality, the poor guy has lately been suffering from reflux which really limits what he can eat. For instance, he should really stay away from onion, garlic, and tomatoes. We're Italian. I like to cook Italian food. How's this going to work? So, that takes an entire category of pasta sauces off the menu. Cream sauces, you say? Nope. He needs to avoid the heavy creams and fats of say an Alfredo or vodka sauce. Thus, I've been on the lookout for recipes with light sauces that don't rely on tomato as a base.
Of course, Giada came through for me with her recipe for Penne with Beef and Arugula. While I didn't follow her recipe precisely, I did use it as inspiration. The result was an incredibly easy meal that can be served hot or at room temperature, and would make a perfect potluck contribution. Giada's recipe called for a strip steak, but I have also used a skirt steak and tri-tip. In addition, I decreased or eliminated altogether some of the ingredients in her recipe.
Pasta with Steak and Arugula
(inspired by Giada di Laurentiis)
Serves 4
1 pound steak (strip, skirt or flank)
1 whole, peeled garlic clove
3 tablespoons olive oil
1 pound penne
1/4 cup balsamic vinegar (you could use a little less than 1/4 cup here)
2 tablespoons dijon mustard
1/2 to 3/4 cup olive oil
1/2 teaspoon salt (plus more for steak)
1/2 teaspoon pepper (plus more for steak)
1/4 cup chopped fresh basil
2 cups chopped fresh baby arugula
Freshly grated Parmigiano cheese
-- Season steak with salt and pepper.
-- Heat olive oil in skillet over medium heat and add steak and garlic clove.
-- Let steak cook about 5-7 minutes per side, depending on your desired doneness. Remove clove if it starts to overcook.
-- Once steak is finished, remove from skillet and let sit about five minutes. Once rested, slice it thinly.
-- Cook penne in boiling, salted water.
-- While pasta is cooking, add vinegar, olive oil, mustard, basil, salt and pepper to mixing bowl and whisk to mix.
-- When penne is al dente, reserve about 1/3 cup of the pasta water, and drain.
-- In a large bowl, toss the pasta with about 1/2 of the oil and vinegar mixture, and half of the pasta water.
-- Add the arugula and steak, and more dressing and water as needed.
-- Season with salt and pepper.
-- Add fresh Parmigiano cheese as desired.
Notice, that I used a whole clove of garlic instead of mincing it, per Giada's version. Since I am trying to protect R's stomach, I kept the garlic whole which simply infuses some of the flavor and aroma of garlic without actually having to eat it.
This recipe is also a great way to use left over steak. If you are going to do this, just slice the steak into bite-sized strips, and warm up in a skillet with a tablespoon of olive oil. Just keep it in the skillet long enough to warm it through, but not cook it any further.
