Penne with Beef and Arugula

• 2 New York strip steaks, about 8 ounces each
• Salt and freshly ground black pepper
• 1 teaspoon herbes de Provence
• 1 garlic clove, minced
• 3/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 pound penne pasta
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 2 cups chopped arugula

1. Season the steak with salt and pepper, herbes de Provence, and the minced garlic.
2. In a skillet, heat 3 tablespoons of the olive oil over medium heat.
3. Cook the steaks for about 7 minutes per side.
4. Remove the meat to a cutting board and let it rest while you cook the pasta.
5. Bring a large pot of salted water to a boil over high heat.
6. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
7. Drain the pasta, reserving 1/4 cup of the cooking water.
8. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, the basil, parsley, and 3/4 cup olive oil.
9. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water.
10. Set aside.
11. Slice the steaks thin and add to the pasta with the arugula.
12. Add more dressing, and season with salt and pepper as needed.

new, salt, herbes, garlic, extravirgin olive oil, penne pasta, balsamic vinegar, mustard, fresh basil, parsley, arugula

Taken from www.epicurious.com/recipes/food/views/penne-with-beef-and-arugula-394301 (may not work)