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| |
| 8 oz |
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farfalle (bow tie) pasta |
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| 5 tablespoons |
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olive oil (divided) |
|
| 1 |
|
New York strip steak (12 ounces) |
|
| 1/2 teaspoons |
|
salt |
|
| 1/4 teaspoons |
|
freshly ground black pepper |
|
| 1/2 cup |
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lemon juice |
|
| 3 |
|
garlic cloves, minced |
|
| 1 tsp |
|
ground cumin |
|
| 2 cups |
|
arugula or torn spinach leaves |
|
| 1/2 cup |
|
cilantro, chopped |
|
| 1/4 cup |
|
fresh basil, chopped |
|
| 1/4 cup |
|
mint leaves, torn |
|
| 2 Tbs |
|
parsley, chopped |
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| 1 |
Cook pasta according to package directions, drain and set aside. |
| 2 |
In small skillet, heat 2 table-spoons olive oil over medium heat. Add steak and cook about 4 minutes per side for medium doneness. Season to taste with salt and pepper. Remove from pan, let sit 5 minutes, and cut into slices. |
| 3 |
In large bowl, whisk together remaining 3 Tbs oil with lemon juice, garlic, cumin, salt, and pepper. Add arugula or spinach, herbs, steak and pasta. Toss well. Serve at once or cover and chill up to 24 hours ahead. |
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| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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