Our summer has been beautiful and we’ve had lots of great picnic weather. I’m teaming up with Mary Ann and Cindy and two other bloggers, The View from Great Island and Pine Cones & Acorns to all share our favorite summer salads for our latest Project Design. Sometimes design means salad…at least in our worlds!
Steak, Arugula & Penne with Shallot Vinaigrette
This salad is wonderful served warm or at room temperature making it the perfect dish for a picnic!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: salad
- 3-4 small filets
- 2-3 tablespoons salted butter at room temperature
- 1 pound penne pasta
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons balsamic glaze
- 1/2 – 3/4 cup olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- a handful of fresh basil and parsley washed, dried, chopped
- 2-3 cups arugula, washed dried and chopped
- reserved pasta water
- salt and pepper to taste
- Parmesan for serving
- Prepare the steak by drying the filet on paper towels and then spreading a thick layer of butter on one side and sprinkle with salt.
- Use a skillet that can go from stove top to oven. Place the dry skillet on the stove for about 3 minutes and make sure it’s very hot. Place the filets butter side down and cook for 2 minutes. Turn over and cook for 2 more minutes. Place pan in a 425˚oven on the top rack and cook until done. It depends on thickness and how you like your meat cooked. Once meat is done, remove from oven and cover with loosely with aluminum foil. Let rest for about 5 minutes before slicing the filet thin.
- Meanwhile cook pasta according to package directions. Make sure not to overcook and reserve 1/2 cup pasta water when draining.
- Prepare the vinaigrette by whisking together the dijon, balsamic and olive oil. Add the minced garlic, shallots and herbs.
- Once the pasta is drained, mix 1/2 of the vinaigrette and a little of the reserved pasta water and toss together.
- Add the arugula and the filet to the pasta and toss with more vinaigrette and a little more reserved pasta water if it seems dry.
This salad is delicious when served right away or at room temperature. Add a little shaved parmesan and serve with crusty french bread and butter.
Keywords: salad, pasta, pasta salad, one dish meal, steak, filet, picnic salad recipes
garlic & fresh herbs
I prepare steak the way Nora Ephron did. In one of her books she described the only way to make a steak is in a hot pan with salted butter. I could not agree more!
in a box!
This dish travels well and a Le Creuset keeps it at just the right temperature. I pack everything in a good sturdy flat box lined first with 2 trash bags and then clean linen dish towels. I pack my regular dishes, table linens, utensils and a jar of herbs for the table. Throw in a few votive candles in jars and regular and sparkling water. And don’t forget to bring bread and good salted French butter like Président.
Make sure to check out these bloggers to get ideas for more summer salads!