Tuesday, March 5, 2013

Steak & Penne Pasta with Caramelized Onions

A wonderful friend of mine shared this recipe with me a few years ago. If I remember correctly, she came across it on a Diebetic/hypolycemic recipe site. In my experience, recipes from those sources often lack flavor, but that is definitely not the case with this recipe. We make a lot of pasta at our house, because with kids some days that is just the easiest thing to throw together. This dish is such a nice break from the same old pastas we usually have. The flavor is so unique, and although it does taste more on the "healthy" side, it tastes healthy in an awesome/"this is amazing!" kind of way. Give it a try and see if you agree.

 
Steak & Penne Pasta with Caramelized Onions

¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced
1 Tbsp oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta
6 oz baby arugula
shaved Parmesan cheese
Directions:
1. Preheat the broiler. Place the flank steak on a pan (or cookie sheet) and coat all sides with the pepper and garlic. Let soak in for about 10 minutes. I like to place it on foil to help with the clean-up!
2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.
3. Prepare the pasta according to package directions, drain, and place in a large bowl.
4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.
5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.