Herbed Farfalle and Steak Salad

 I have been longing to try this salad for a while and I am so glad I did. It is definitely a keeper. Christina Ferrare won first prize with this recipe in a celebrity chef contest and now I totally understand why. There is also a good how-to-video on Oprah.com if you want to see her make this recipe.

Salad:

8 oz. farfalle (bow tie) pasta

2 cups Argula (I left this out)

1/4 cup cilantro, finely chopped

1/4 cup fresh basil, finely chopped

1/4 cup mint, finely chopped

1/4 cup Italian parsley, finely chopped

Grated Parmesan cheese, enough to garnish

Dressing:

1/3 cup olive oil

1/2 cup lemon juice

1tsp. cumin

1 clove garlic, smashed

1/2 tsp. kosher salt

1/4 tsp. cracked pepper

1 12 oz. New York Strip Steak

salt and pepper to taste

1tsp. vegetable oil

Directions

To make salad: Cook the pasta according to the package directions (don't forget to salt the water, or your pasta will taste flat). Drain, rinse with cool water and drain again until you get as much water off the pasta as possible. In a large bowl, combine the pasta, arugula, cilantro, basil, mint and parsley. Mix well.

To make dressing: In a bowl, whisk together olive oil, lemon juice, smashed garlic, cumin, salt and pepper. Set aside.

To make steak: Heat an indoor grill pan or small cast-iron skillet until hot over medium heat. Season the steak with kosher salt and pepper on both sides. Season pan. Pour 1 tablespoon of oil over grill or pan and spread evenly with a paper towel. Cook 2 minutes on each side for 8 minutes and then 1 minute on each side. Remove from the pan and set aside. Let rest for 10 minutes (this allows the juices to stay in the meat). Slice the steak thinly.

To assemble: Remove the garlic from the dressing. Drizzle 4 tablespoons of the dressing over the salad and toss lightly. Place the sliced steak on top. Garnish with grated Parmesan cheese. Add cracked pepper to taste.

Jen