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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!

Print Recipe
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.