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Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes.
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And let marinate 2-8 hours.
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The longer the better, but even 2 hours will give it a nice flavor.
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I marinate it right in a large baggie.
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Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper.
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Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
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Pasta -- Cook the pasta according to directions.
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Drain and return to the pot and cover to keep warm.
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Steak -- Now, as the pasta cooks, grill the steak.
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An inside grill pan works great for this, high heat lightly oiled.
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Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare.
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Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef.
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Let the steak rest before slicing.
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Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak.
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In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta.
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Top with with sliced steak and toss with the dressing.
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I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
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This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor.
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ENJOY!
