2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
1 tsp. herbes de Provence
1 garlic clove, minced
¾ C. plus 3 tsp. EVOO
1 lb. penne pasta
¼ C. balsamic vinegar
2 tsp. Dijon mustard
¼ C. chopped fresh basil
¼ C. chopped fresh flat-leaf parsley
2 C. chopped arugula

Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tsp. the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving ¼ C. the cooking water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ tsp. salt, ½ tsp. pepper, the basil, parsley, and ¾ C. olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.