Penne Pasta Salad with Rib Eyes Steak
1 (1-pound) Boneless Rib Eye steak
Steak seasoning (your favorite brand)
2 tablespoons vegetable oil
1 box (14 oz) of penne pasta
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
a pinch of red pepper flakes
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1/4 cup plus extra-virgin olive oil
3 cups salad greens/spring mix
Season the steak with steak seasoning. In a cast iron pan, heat 2 tablespoons vegetable oil over medium high heat. Cook steak about 4 to 5 minutes per side until medium rare (that’s how I like my steaks; you can cook to your own preference), or until internal temperature reaches 145 F. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, follow instructions on package. Drain pasta, reserving 1/4 cup of pasta water.
On the chopping board, add the 1/2 teaspoon salt with the garlic. Smash the garlic into paste with the back of your knife. In a small bowl, whisk together the garlic paste, balsamic vinegar, Dijon mustard, 1/2 teaspoon pepper, red pepper flakes (if using), fresh herbs, and olive oil until well combined.
In a large mixing bowl toss the pasta, the reserved pasta water, the dressing and the salad greens together. Taste the pasta and see if it needs more salt and pepper. Arrange dressed pasta salad on plates and top with sliced steaks. (You can also toss the steaks together with the pasta before arranging on plates if you like). Serve warm or at room temperature.