Ingredients
1lbtop sirloin
kosher salt and fresh cracked pepper,to taste
4ozpenne pasta
3ozbaby arugula
4tspolive oil
1½tbspgolden balsamic
½ozParmesan,shaved, or Pecorino Romano cheese
½medium red onion
1large white onion
1tsppaprika
½tspkosher coarse salt
1tbspgolden balsamic vinegar
1tbspolive oil
Preparation
Bring a large pot of salted water to a boil.
Season steak with salt and pepper to taste.
To cook caramelized onions, cut the onions in half and thinly slice short end. Add 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 for 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 for about 3 to 4 minutes on each side for medium-rare, or longer to the desired likeness. Cook until a thermometer inserted in the center registers 145 degrees F for medium-rare, 160 degrees F for medium, or 165 degrees F for well done
Let stand for 10 minutes, then slice into thin strips.
Add the arugula, olive oil, balsamic, salt and pepper to the bowl with the pasta and toss.
Add the caramelized onions, toss well, and divide between four plates with about 1½ cups each.
Top each with 3 oz steak and shaved Parmesan. Eat right away.
