This is a new recipe of mine! A delicious pasta combination of thinly sliced sirloin steak and peppery arugula, tossed with grape tomatoes, pine nuts, lemon and Parmesan. We really enjoyed it – lots of yummy bits and bites and flavours. The recipe serves 4, double the recipe if needed.
- 1 small sirloin steak (I selected a 0.265kg Certified Angus Top Sirloin Grilling Steak)
- Kosher (coarse) salt and freshly ground pepper for seasoning
- 1/2 pound of penne pasta
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of minced garlic
- 1 pint (550ml) of grape tomatoes, halved
- 1 teaspoon of lemon zest, finely grated
- 1 teaspoon of freshly squeezed lemon juice
- 2 cups of baby arugula
- 2 tablespoons of toasted pine nuts
- 1/2 cup of freshly grated Parmesan
- Heat a skillet to med-high heat, and in the meantime season your steak on both sides with coarse (kosher) salt and freshly ground black pepper.
- Once the pan is hot, add the steak and grill to your desired doneness (I cooked it to medium). Remove the steak to a plate and cover with aluminum foil and set aside until it is time to slice it.
- As the steak rests, bring a large pot of salted water to a boil. Add the Penne and cook according to the package directions.
- When the Penne is about 5 minutes from being done, heat a large 12″ skillet to medium high heat. Add the olive oil and garlic and saute for about 1 minute and then add the tomatoes and cook until softened (a few minutes) and then turn off the heat.
- Once the Penne is done, use a slotted spoon to transfer the pasta into the skillet with the tomatoes.
- Add the lemon zest and juice.
- Thinly slice the steak and toss into the pasta. Add the arugula, pine nuts and Parmesan.
- Serve with more Parmesan and pepper and dig in!