Herbed Farfalle and Beef Salad
8 oz    farfalle (bow tie) pasta  
5 tablespoons    olive oil (divided)  
1   New York strip steak (12 ounces)  
1/2 teaspoons    salt  
1/4 teaspoons    freshly ground black pepper  
1/2 cup    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  
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.
Servings: 4
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