Seasonal Cooking: Pasta with Steak, Tomatoes and Arugula
This may very well be my favorite warm-weather dinner.
It has all of the components you look for at this time of year – it’s easy, do-ahead, and can be served warm or room temp.
The vinaigrette serves as both marinade AND dressing.
And best of all? It’s totally flexible – add in whatever herbs or veggies you like, substitute feta for the mozzarella, or shrimp for the steak. It’s summer after all – so bend the rules and have fun!
- 1/2 c. olive oil
- 1/4 c. red wine vinegar
- 1 T. (generous) Dijon mustard
- salt and pepper
- 1 1/2 lbs. flank steak
- 1 lb. whole wheat pasta
- 1 pt. cherry tomatoes, halved
- 1 container mozzarella balls, halved
- 5 oz. baby arugula
- wedge of parmesan
- Make vinaigrette – mix vinegar and mustard together – slowly whisk in oil till emulsified. Season with salt and pepper to taste; set aside.
- Place steak in a shallow dish; season both sides generously with salt and pepper. Pour enough vinaigrette over steak to cover – turn to coat evenly (reserve remainder). Let marinate for at least one hour (or overnight).
- Prepare the pasta according to directions; drain and transfer to a large serving bowl. Toss with reserved vinaigrette. Add the tomatoes, mozzarella and arugula.
- Grill steak till medium-rare; let rest on cutting board for 10 minutes and thinly slice against the grain. Add to pasta; season with salt and pepper to taste.
- Place a portion of pasta on each plate – using a vegetable peeler, shave a few slices of parmesan atop each serving.