My favorite thing about being finished with the Whole30 is being able to cook in bulk, a few times a week, instead of an ongoing rotation of chopping and dishwashing. So far what that’s meant for me and my husband Padraic has been pasta salads full of veggies and protein. Tonight I tried a recipe from Giada De Laurentiis’s Everyday Pasta that’s a real keeper. Tasty, filling, healthy… Here it is, adapted by yours truly:
Flank Steak Pasta
- Mince 1 large clove garlic and mix it with 1 teaspoon Herbes de Provence.
- Sprinkle this mixture on both sides of 1 lb flank steak and let the steak sit at room temp while you prep the rest of the ingredients.
- Chop a bunch of arugula into 2 cups.
- Chop 1 lb of mushrooms into small pieces. (Clean mushrooms with a damp paper towel — if you rinse them under running water they’ll become rubbery).
- Whisk together 1/4 cup balsamic vinegar, 2 tablespoons Dijon mustard, 1/2 cup julienned basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 3/4 cup olive oil. Set aside.
- Slice the flank steak into 1/2-inch slices.
- Coat a large skillet with olive oil and warm over medium heat.
- Cook several slices of flank steak at a time, about 4 min on each side.
- Bring salted water to a boil in a big pot.
- Cook 1 lb penne pasta for about 9 minutes (al dente) and drain in a colander, reserving some of the pasta water in a bowl underneath the colander.
- Add some more olive oil to the skillet, add the mushroom pieces, sprinkle with salt, and cook for 4-5 minutes.
- Meanwhile, cut the flank steak strips into bite-sized pieces.
- Dump the cooked pasta into a large bowl. Add the arugula, the cooked mushrooms, the steak pieces, the dressing, and a generous pour of the pasta water. Mix thoroughly with a spatula.