Grilled steak, arugula and pasta salad is topped with sweet balsamic caramelized onions and fresh shaved Parmesan. I'm a sucker for a good steak salad, and this one is AWESOME!
Prep Time: 5 minutesmins
Cook Time: 40 minutesmins
Total Time: 45 minutesmins
Yield: 4Servings
Course: Salad
Cuisine: American
Ingredients
1lbtop sirloin
kosher salt and fresh cracked pepper(to taste)
4ozpenne pasta(I used Tru Roots GF penne w/ quinoa, amaranth & brown rice)
For the caramelized onions: cut onions in half and thinly slice short end. Add 1 tbsp olive oil to a nonstick skillet and add the onions. Add salt, paprika, and balsamic vinegar and cook on medium-low to low heat until onions are tender, transparent, and slightly brown, about 30 to 35 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain and set aside in a large work bowl and let cool.
While the pasta is cooling, heat a grill pan over high heat and spray with cooking spray or preheat the broiler to high.
Cook the steaks about 3 to 4 minutes on each side for medium rare, or longer to your desired likeness (until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done.)
Let stand for 10 minutes, then slice into thin strips.
Add the arugula, 4 teaspoons olive oil, 1 1/2 tbsp balsamic, salt and pepper to the bowl with the pasta and toss.
Add the caramelized onions, toss well and divide between four plates, about 1 1/2 cups each. Top each with 3 oz steak and shaved Parmesan. Eat right away.