We found this recipe in the Rachel Ray magazine, and cut it down to serve the two of us, instead of 4 people.
It smelled wonderful, as it was cooking, and tasted delicious. There were lots of steps in the preparation, so Mr. D was a bit tired by the time he finished cooking it. The effort was worthwhile though, and he promises to make it again.
To give you the big picture, here’s a summary of the steps:
- Cook the pasta
- While it’s cooking, cook the steak in the frying pan
- Put the steak in a broiler pan
- Prepare the tomato sauce, and pour over the steak
- Top with cheese, and broil
- Add parmesan and arugula to pasta
- Serve the pasta and steak
Steak Pizzaiola With Arugula
- 4 ounces linguine
- 1.5 tbsp olive oil
- 1 large clove garlic, peeled and crushed
- 2 boneless sirloin or rib-eye steaks (about 6 oz. each)
- Salt and pepper
- 1 can (10 oz.) diced tomatoes
- 4 ounces fresh mozzarella, sliced
- 1/2 cup grated parmesan
- 1/2 bunch arugula (2 oz.)
- In a large pot of boiling, salted water, cook linguine according to package instructions. Drain; return to the pot.
- Meanwhile, in a large skillet, heat 1 tbsp. oil over medium-low heat.
- Add the garlic and cook until golden, 5 minutes; transfer to a cutting board and finely chop.
- Season the steaks with salt. Increase the heat to medium-high, add the steaks and cook, turning once, for 5 minutes for medium-rare; transfer to a broiler-safe pan and reserve the skillet.
- Preheat the broiler. Return the skillet to medium-high heat. Add the tomatoes, their juices and the garlic; season with salt and pepper.
- Cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Pour the sauce over the steaks and top with the mozzarella.
- Broil until the cheese is melted and browned in spots, about 3 minutes.
- Place the pasta pot over the medium heat and add the remaining 2 tbsp. oil, the parmesan and arugula.
- Cook until the arugula is wilted; season with salt and pepper. Serve the steaks with the pasta.