Pasta Salad with Beef Strips

Ingredients

• 4 beef steaks about 160 g each (e.g., sirloin)
• Salt
• black pepper freshly ground
• 1 tbsp plant oil
• 350 g penne pasta
• 3 figs
• 60 g sun‑dried tomatoes in oil
• 1 bunch arugula
• 1 bunch parsley
• 2 tbsp ground almonds
• 4 tbsp freshly grated Parmesan
• 4 tbsp white balsamic vinegar

Instructions

1. 1.

   Rinse the steaks and pat dry. Season with salt and pepper, then sear in a non‑stick pan over high heat in hot oil until browned on both sides. Remove from heat, let rest to pink doneness, and cool slightly.

2. 2.

   Cook the pasta in boiling salted water until al dente. While it cooks, wash and halve the figs, slicing them thinly. Drain the sun‑dried tomatoes and reserve 4 tbsp of their oil. Wash the arugula and parsley, shake off excess water, and trim tough stems. Whisk the tomato oil with almonds, Parmesan, and vinegar in a bowl. Slice the cooled steak into thin strips.

3. 3.

   Drain the pasta and toss it with the dressing. Fold in the sun‑dried tomatoes, figs, and herbs, seasoning with salt and pepper to taste. Plate the pasta and top with the beef strips before serving.