PENNE WITH BEEF AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
- Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.
SARASOTA'S FAVORITE STEAK
This is nothing fancy or too special, but it is my favorite way to prepare steak. It is simple, easy, pantry or refrigerator ingredients and is always great. I prefer to marinate the steaks for at least 2-4 hours if possible, and make sure they come to room temperature before grilling. Also, using a good blend of whole peppercorns (or just black peppercorns, crushed rather than ground) really creates the great flavor along with fresh lime juice and unsalted butter. Don't skimp on this.
Provided by SarasotaCook
Categories High Protein
Time 2h20m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Peppercorns -- To crush them vs grinding. I simply add them to a baggie and then crush them with a meat mallet. You can also use a heavy pan or a rolling pin or even a hammer. I just prefer them crushed rather then ground for this recipe.
- Butter -- Add the room temp butter in a small bowl with the lime juice, worcestershire sauce, and mustard and mix well. Refrigerate well before using. This makes a lot of butter sauce, so if you want you can cut the recipe in half. It really depends on your guests, some of my friends like more butter, so I always make extra.
- Steaks -- I really love to marinate at least a 2-4 hours, but even a hour will work just fine. In a small cup, add the olive oil and press the garlic so you get all the juice and mix well. Brush or rub on the first side of each steak. Then rub in the peppercorns and salt well. flip the steaks and repeat the second side. Now, I prefer to transfer these to a small plate or dish and cover well with saran wrap and let them marinate. Make sure before you grill these you let them come to room temperature.
- Grilling Steaks -- I won't go into grilling steaks, because you can pan saute and finish in the oven, or just saute. Gill inside or out, etc. Any way you prefer. After the steaks reach your preferred doneness. Make sure to cover them and let them rest.
- Onions -- Brush each of the onion slices with a mix of the olive oil and worcestershire sauce; and then season well with salt and pepper. Grill the onion along side the steaks. They should take about 3-4 minutes per side.
- Serve -- Top the steak with a spoon of the chilled flavored butter and a couple of onion slices on the side. Grilled corn with a lime chili butter is a great side along with a green salad topped with black beans, avocado and onions. ENJOY!
Nutrition Facts : Calories 469.1, Fat 35, SaturatedFat 17.7, Cholesterol 140, Sodium 1251.6, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 31.1
SARASOTA'S ASIAN PENNE, STEAK AND ARUGULA SALAD
This is so good. It is the just the perfect combination of steak, pasta, arugula and a tangy Asian dressing without all the calories. A grill of your favorite cut of steak while the pasta cooks and dinner is done. It is hearty enough for a main course, but serve with a small bowl of soup to start and it is a wonderful light and healthy dinner.
Provided by SarasotaCook
Categories Steak
Time 4h20m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 19
Steps:
- Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes. And let marinate 2-8 hours. The longer the better, but even 2 hours will give it a nice flavor. I marinate it right in a large baggie.
- Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
- Pasta -- Cook the pasta according to directions. Drain and return to the pot and cover to keep warm.
- Steak -- Now, as the pasta cooks, grill the steak. An inside grill pan works great for this, high heat lightly oiled. Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. Let the steak rest before slicing.
- Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. Top with with sliced steak and toss with the dressing. I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
- This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. ENJOY!
Nutrition Facts : Calories 498, Fat 14.8, SaturatedFat 3.6, Cholesterol 49.2, Sodium 996.9, Carbohydrate 69.5, Fiber 10.5, Sugar 2, Protein 24.7
ARUGULA WITH ROASTED SALMON AND NEW POTATOES
This delicious arugula with roasted salmon recipe makes a light and healthy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
- Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
- While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.
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