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BEEF & ARUGULA PASTA

You can spend all the time in the world cooking in the kitchen making amazing food but you can also do so in a short amount of time too. This is one of those go-to dishes for something quick but elegant. I LOVE using filet mignon for this recipe the most but you can use any kind of cut you like. I’ve tried flank steak and it works fantastic so long as you slice against the grain. Also, if you’re watching your red meat intake, feel free to use chicken breast instead.

I’ve made slightly different variations of this recipe such as caramelized onions or none at all, saute mushrooms for more heartiness. You can replace the arugula with fresh baby spinach instead. It’s just as amazing. And as always, feel free to add or replace with any other of your favorite veggies. There’s no wrong way to make it taste good!

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BEEF & ARUGULA PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water and bring to boil. Cook the pasta according to the directions on the packaging.
  2. In a bowl whisk together the balsamic vinegar, dijon mustard, the remaining herbes de provence, salt and pepper. Set aside.
  3. Cover the steak both sides with 1 tablespoon of herbes de provence, garlic powder, salt, and pepper by patting it firmly into the meat.
  4. In an iron skillet on medium-high heat, drizzle the bottom of the skillet with olive oil and sear the steak on both sides for about 5 - 7 minutes on each side depending on the thickness of the steak. Then, let it finish in the oven at 400 F degrees for about 5 - 15 minutes depending on the thickness. When done, let the steak rest for about 10 minutes.
  5. In a large, deep sauté pan cook the onions in olive oil until they become translucent. Add the sun-dried tomatoes and sauté for another 5 minutes or until the onions are caramelized.
  6. Slice the steak thin into bite sized pieces.
  7. Toss the cooked pasta, steak, and arugula in with the onions and sun-dried tomatoes. Then add the balsamic vinegar mixture together. Drizzle extra virgin olive oil generously all across the top, about 1/4 cup and gently fold everything together until everything is well coated in the balsamic sauce.
  8. Serve with pecorino Romano cheese.

LEMON DILL SALMON SALAD

I still stand by chopped salads being the best kind of salads. You get everything in one bite and you don’t need store bought dressing because all the flavors of everything mend together very well when you simply add a few simple ingredients. Well here’s a super flavorful one perfect for warm days when you don’t want anything too heavy. Feel free to prepare this large salad as a meal for one or to divide it up as a side.


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LEMON DILL SALMON SALAD
Servings
servings
Ingredients
DRESSING
SALMON
SALAD
Servings
servings
Ingredients
DRESSING
SALMON
SALAD
Instructions
DRESSING
  1. Place everything in a small bowl and whisk. Set aside.
SALMON
  1. Spray a baking dish with cooking spray before placing the salmon in it. Sprinkle the salt, pepper, and dill on top. Drizzle with olive oil and bake at 375 F degrees for about 12 minutes. Let cool then flake.
SALAD
  1. Toss all the salad ingredients including the flaked salmon into a large bowl, drizzle the top with the dressing and toss the salad until everything is well incorporated.