Penne with Beef and Arugula (my first grill pan recipe!)

I have been wanting a grill pan ever since I saw Giada DeLaurentiis use one on her show (Everyday Italian on Food Network) to grill thin slices of eggplant for a recipe. Now, I don't actually like eggplant- well, actually that's not a fair statement- I've never TRIED eggplant... but I sure did like the perfectly seared "grill marks" that the pan made on the eggplant! I'm always after elusively "perfect grill marks" on food, but never found the secret... until now.

I finally broke down and bought a grill pan- a whopping $40 purchase at Target, that I've been putting off because it's "too much money" for too long- meanwhile making about 11,045,453,867* purchases of small items that add up to MORE than $40 at Target and mentally justifying them. (*Might be a slight exaggeration)

What finally convinced me I NEEDED a grill pan, was this recipe (please try it!):

Penne with Beef and Arugula
(I used spinach because Vons didn't have arugula- please sense my pouting)

Show: Everyday ItalianEpisode: Picnic Planner

Ingredients

  • 1 (1-pound) New York strip steak
  • 1 teaspoon herbs de Provence
  • 1 garlic clove, minced
  • 3/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 pound penne pasta
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt, plus more for steak and pasta water
  • 1/2 teaspoon freshly ground black pepper, plus more for steak
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 2 cups chopped arugula

Directions

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, 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, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Look what wonders a grill pan allows for:
Oh. so. yummy!

1 comment:

  1. Last week I made Giada's chicken cacciatore in my new green cookware set, which made the colors really pop as I was cooking. I bought the set after running a search on zippee.com, and thank goodness it was a good deal because I always beat myself up over big purchases (it's the pennypincher gene). Then again, I do have a daily coffee habit, but that's necessary spending. Amirite or amirite?

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