Penne with Steak & Arugula

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


  1. 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.
  2. 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.
  3. As the steak rests, bring a large pot of salted water to a boil. Add the Penne and cook according to the package directions.
  4. 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.
  5. Once the Penne is done, use a slotted spoon to transfer the pasta into the skillet with the tomatoes.
  6. Add the lemon zest and juice.
  7. Thinly slice the steak and toss into the pasta. Add the arugula, pine nuts and Parmesan.
  8. Serve with more Parmesan and pepper and dig in!

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