Penne with beef and rocket

Pasta and Dijon mustard beefs up this rocket-based meal.
  • 1 450g strip steak
  • 1 tsp herbs de provence
  • 1 garlic clove, minced
  • 170ml extra-virgin olive oil, plus 3 tbsps
  • 450g penne pasta
  • 55ml balsamic vinegar
  • 2 tbsp dijon mustard
  • 1/2 tsp salt, plus more for steak and pasta water
  • 1/2 tsp freshly ground black pepper, plus more for steak
  • 10g chopped fresh basil leaves
  • 10g chopped fresh parsley leaves
  • 50g chopped rocket
1) Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.

2) In a frying pan, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

3) Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 55ml of pasta water.

4) In a small bowl, whisk together the balsamic vinegar, dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, fresh herbs, and 170ml olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the rocket and steak, more dressing, and season with salt and freshly ground black pepper, as needed.

5) Toss, pack for the picnic, or serve.

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