For the Vinaigrette:
- 2 garlic cloves, finely minced or pressed
- ⅓ cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon sugar
- ¼ cup extra-virgin olive oil
- 4 ears of corn
- 1 lb penne pasta
- 1 tablespoon olive oil
- 1 (1-lb) strip steak or filet mignon
- Salt and pepper
- 4 cups baby arugula
- ¼ cup grated pecorino cheese
- ¼ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
- Bring a large pot of water to a boil and add the corn. Cook for 6-8 minutes or until tender. Remove corn from water (don’t drain the water!) and set aside.
- Liberally salt the water and return it to a boil. Once boiling again, add the pasta and cook until el dente. Drain.
- While the corn/pasta are cooking, whisk together the ingredients for the vinaigrette in a large bowl. Add the arugula, cheeses, and parsley to the vinaigrette and toss to combine. Once the corn is cool enough to handle, cut the kernels off the cobs and add to the bowl.
- Heat a skillet over medium-high heat and once hot, add the 1 tablespoon of olive oil. Season the steak with salt and pepper and add to the skillet. Cook for 3-4 minutes per side for medium-rare (or longer to desired doneness). Allow to rest for a few minutes before slicing and adding to the bowl.
- Finally, add in the hot pasta and toss everything to combine. Garnish with additional cheese and herbs and serve immediately.