Spaghetti with steak and arugula
Pasta with olive tapenade, steak, garlic, arugula and parmesan cheese.
Press the garlic. In a bowl, mix the balsamic vinegar with the garlic and salt and pepper to taste. Cut the steaks into slices and scoop them through the marinade. Marinate them for 10 minutes at room temperature.
Cook the spaghetti according to the instructions on the package. Heat the oil in a frying pan and fry the slices of beef while transferring brown and in 3 min. Rosé. Spoon the tapenade through the steak.
Spoon a few tablespoons of cooking liquid from the pasta into a bowl. Drain the spaghetti and put the pasta back in the pan. Spoon the steak and the 3/4 part of the arugula through the pasta.
If the dish is slightly too dry, add some of the cooking liquor kept apart. Season to taste with pepper and if necessary, spread over deep hot plates.
Place a tuft of the reserved rocket on each plate. Grate the parmesan cheese. and serve it. Tasty with a Christmas salad with basil and lemon oil.
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