Steak and Caramelized Onions with Arugula and Penne
Grilled steak with sweet balsamic caramelized onions tossed with baby arugula, gluten-free quinoa, amaranth and brown rice penne pasta (or any pasta you like)
Grilled steak with sweet balsamic caramelized onions tossed with baby arugula, gluten-free quinoa, amaranth and brown rice penne pasta (or any pasta you like)
- 1 tsp paprika
- 1 tbsp olive oil
- 4 teaspoons olive oil
- 1 large white onion
- 1 lb top sirloin
- kosher salt and fresh cracked pepper to taste
- 4 oz penne pasta (i used tru roots gf penne w/ quinoa, brown rice)
- 3 oz baby arugula
- 1 1/2 tbsp golden balsamic
- 1/2 oz shaved parmesan or pecorino romano cheese
- 1/2 medium red onion
- 1/2 tsp kosher coarse salt
- 1 tbsp golden balsamic vinegar
- Carbohydrate 5.8554531948625 g
- Cholesterol 53.297103475 mg
- Fat 16.6412151946568 g
- Fiber 1.40779431471806 g
- Protein 24.209616049485 g
- Saturated Fat 6.13660064467592 g
- Serving Size 1 1 Serving (220g)
- Sodium 66.9756615277212 mg
- Sugar 4.44765888014444 g
- Trans Fat 2.00069709865056 g
- Calories 273 calories
Step-by-step
- Bring a large pot of salted water to a boil.
- Season steak with salt and pepper to taste.
- 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.
A Weeknight Winner: Steak and Caramelized Onions with Arugula and Penne
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a monumental task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want is to spend hours in the kitchen. That’s why I’m always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This Steak and Caramelized Onions with Arugula and Penne recipe is a perfect example. It's elegant enough for a dinner party, yet simple enough for a busy weeknight.
The beauty of this dish lies in its simplicity. The caramelized onions are the star, their sweetness balancing perfectly against the savory grilled steak. The peppery arugula adds a fresh bite, while the penne pasta provides a hearty base. I use a gluten-free quinoa, amaranth and brown rice penne, but feel free to use your favorite pasta. The whole dish comes together in under an hour, which is a huge win in my book. The prep time is minimal, mostly involving chopping the onions and seasoning the steak. The cooking time is efficient, with the onions simmering gently while the pasta cooks and the steak grills to perfection. There's something incredibly satisfying about the caramelization process – the slow transformation of the onions from translucent to rich and golden brown. It’s a testament to the magic of simple ingredients treated with patience and care.
Beyond the Recipe: A Little Something Extra
This recipe isn't just about the delicious food; it's about creating a moment of calm and connection in the midst of a busy week. I often find myself putting on some music while I’m prepping, enjoying the rhythmic chopping and the fragrant aroma of the simmering onions. The act of cooking, even a simple dish like this, becomes a form of mindfulness. It’s a chance to disconnect from the demands of the day and focus on the present moment. And when the family gathers around the table to enjoy this meal, it’s a chance to share stories, laughter, and connection – the things that truly matter. So, the next time you’re feeling overwhelmed by your schedule, try this recipe. It’s more than just a meal; it's an opportunity to nourish your body and soul.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the caramelized onions for a touch of heat.
- Herb it up: Fresh thyme or rosemary would complement the steak and onions beautifully.
- Cheese please: Experiment with different cheeses – shaved Parmesan, Pecorino Romano, or even crumbled feta would all be delicious.
- Make it a complete meal: Serve with a side salad or steamed vegetables for a more balanced meal.
- Leftovers are your friend: This dish is even better the next day! The flavors have a chance to meld together, creating an even more delicious experience.
This Steak and Caramelized Onions with Arugula and Penne recipe isn't just a quick and tasty weeknight meal; it's a reminder that even amidst the chaos of daily life, we can create moments of beauty and nourishment. Enjoy!
About the Ingredients:
The ingredients are simple yet essential. The quality of the steak significantly impacts the final dish, so choose a cut you enjoy. A top sirloin or ribeye works well. I use gluten-free penne for dietary reasons, but any pasta will work. The balsamic vinegar adds a touch of sweetness and acidity that perfectly complements the savory steak and onions. And don’t forget the arugula! Its peppery bite is the perfect counterpoint to the richness of the dish.
Serving Suggestions:
Serve this dish immediately for the best texture and flavor. The steak should be tender and juicy, the onions sweet and caramelized, and the arugula fresh and peppery. You can garnish the dish with extra Parmesan cheese, a sprinkle of fresh herbs, or a drizzle of balsamic glaze. A simple side salad with a light vinaigrette would complement the dish beautifully. For a more substantial meal, consider adding a side of roasted vegetables or mashed potatoes.
This recipe is a keeper – a versatile dish that can be adapted to your preferences and dietary needs. From a quick weeknight dinner to a more elegant meal, this dish is a true testament to the power of simple, flavorful ingredients and a little bit of culinary creativity. So go ahead and try it out – your taste buds will thank you!
