Penne with Beef and Arugula

Serve 6-8 

1 lb New York Striploin steaks 

Salt and freshly ground pepper 

1 tsp Herbes de Provence 

1 clove of garlic, minced 

¾ cup olive oil 

1 lb penne 

¼ cup balsamic vinegar 

2 tbsp Dijon mustard 

¼ cup fresh basil 

1/4 cup parsley 

2 cups arugula 

Season steaks with salt and pepper, herbes of provence and minced garlic. In a skillet, heat 3 tbsp olive oil over medium heat. Cook steaks about 7 minutes per side. Remove to a cutting board. 

Cook pasta until tender but still a bit firm. Drain but keep ¼ cup of water.

In small bowl, whisk balsamic vinegar, mustard, ½ tsp salt, ½ tsp pepper, basil, parsley and remaining olive oil. Take half the dressing and mixed with pasta and water from pasta. Set aside.

Slice steaks thin and add to pasta with arugula, add more dressing as needed and salt and pepper.