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Flank Steak, Mushroom, Arugula Pasta

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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.

Enjoy!

 

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