Ah, steak—what a delightful contradiction! Juicy, tender, and, dare I say, utterly irresistible, especially when paired with caramelized onions (oh, the sweet, savory aroma—the kitchen transforms into a cozy haven). And then there’s the peppery arugula, a fresh burst of green that feels like a rebellious twist. It’s like putting on your favorite playlist—unexpected, yet perfectly harmonious.
Steps
- Boil a large pot of salted water. Season the steak with salt and pepper according to your preference.
- For the caramelized onions, halve the onions and thinly slice them. Heat 1 tablespoon of olive oil in a nonstick skillet, add the onions, salt, paprika, and balsamic vinegar. Cook on medium-low to low heat for 30 to 35 minutes, stirring occasionally, until the onions are tender and lightly browned.
- While the onions are cooking, prepare the pasta as per the instructions on the package. Once cooked, drain and place in a large bowl to cool.
- As the pasta cools, heat a grill pan over high heat or preheat the broiler. Cook the steaks for about 3 to 4 minutes on each side for medium rare, or to your desired doneness. Allow the steak to rest for 10 minutes before slicing it thinly.
- In the bowl with the pasta, mix in the arugula, 4 teaspoons of olive oil, 1 1/2 tablespoons of balsamic vinegar, along with salt and pepper. Toss everything together.
- Add the caramelized onions to the pasta mixture, toss well, and divide the salad among four plates. Place 3 ounces of sliced steak on top of each serving and garnish with shaved Parmesan. Serve immediately.
Ingredients
- 1 pound top sirloin
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 4 ounces penne pasta (e.g., Tru Roots gluten-free with quinoa, amaranth, and brown rice)
- 3 ounces baby arugula
- 4 teaspoons olive oil
- 1 1/2 tablespoons golden balsamic vinegar
- 1/2 ounce shaved Parmesan or Pecorino Romano cheese
- 1/2 medium red onion
- 1 large white onion
- 1 teaspoon paprika
- 1/2 teaspoon kosher coarse salt
- 1 tablespoon golden balsamic vinegar
- 1 tablespoon olive oil
Nutritional Values
Calories: 1536 kcal | Carbohydrates: 118 g | Protein: 120 g | Fat: 60 g | Saturated Fat: 10 g | Cholesterol: 216 mg | Sodium: 2352 mg | Fiber: 12 g | Sugar: 12 g
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can substitute the quinoa pasta with whole wheat pasta or any other pasta of your choice.
- How should I cook the steak for this salad?
- The steak can be cooked on a grill pan, outdoor grill, or in a large skillet. Cook for 3 to 4 minutes per side for medium rare, or adjust the time based on your preferred doneness.
- Is there an alternative to arugula in this salad?
- If you don’t have arugula, you can use another leafy green, such as spinach or mixed salad greens.
- How long do the caramelized onions take to cook?
- The caramelized onions take about 30 to 35 minutes to cook on medium-low to low heat until they are tender and slightly brown.
- Can this recipe be made gluten-free?
- Yes, the recipe can be made gluten-free by using gluten-free pasta, like the Tru Roots quinoa pasta mentioned in the recipe.
Tips
- To achieve perfectly caramelized onions, cook them slowly on a medium-low heat, stirring occasionally, until they become tender and slightly browned, which should take around 30 to 35 minutes.
- For the ideal steak, cook it on high heat for about 3 to 4 minutes on each side for medium-rare. Use a meat thermometer to ensure it reaches the desired temperature: 145°F for medium-rare, 160°F for medium, or 165°F for well done.
- When preparing the pasta, ensure it’s cooked al dente by following the package instructions. Once cooked, drain and allow it to cool in a large bowl before mixing with other ingredients.
- Let the cooked steak rest for 10 minutes before slicing it into thin strips. This helps retain its juices and ensures a tender texture.
Equipment
- Grill pan (if you don’t have an outdoor grill)
- Nonstick skillet
- Cooking thermometer (for checking steak doneness)
