Simple Supper: Seared Strip & Lemon Arugula Salad

Sometimes a steak just sits in your belly like lead. It's just too rich, too much...sometimes. Other times, it really hits the spot. After a long stint with vegetarianism, juicy, piquant meant satisfies the animal in me I suppose. Or maybe I have an iron deficiency, who knows...

So, next time your craving a meaty meal, but don't want to be stuck belly up on the couch, slice it & serve it tossed with some grains & vegetables. A perfect steak for spring, fresh arugula & bright lemon cut the weight out. It's much easier on the digestive system & the wallet too for that matter.

Seared Strip & Lemon Arugula Salad
1 6 to 7 oz. NY Strip Steak, cooked medium-rare
2 c. wild arugula
1 1/2 c. whole wheat penne pasta
1/4 c. grated parmesan cheese
1/2 lemon, juiced
1 small bunch of fresh basil, coarsely chopped
1 clove garlic, minced
3 tbsp. olive oil
salt to taste
pepper to taste

Bring water to boil & cook the penne until al dente (about 8 - 10 minutes). Meanwhile, bring a grill pan up to medium-high heat & drizzle it with 1 tbsp. of olive oil. Season the steak with salt & pepper & sear it until medium-rare (about 8 minutes per side). Remove the steak from heat & let rest for 5 minutes or so before slicing. Slice in 1/4" thick strips.

Drain & rinse the pasta & reserve in a medium bowl. Toss the pasta with the basil, arugula, steak, parmesan, garlic, lemon juice & olive oil. Serve warm or at room temperature.