• 8 ounces farfalle (bow tie) pasta
• 2 cups arugula
• 1/4 cup cilantro , coarsely chopped
• 1/4 cup fresh basil , coarsely chopped
• 1/4 cup mint , coarsely chopped
• 1/4 cup Italian parsley , coarsely chopped
• Grated Parmesan cheese , enough to garnish

• 1/3 cup olive oil
• 1/2 cup lemon juice
• 1 tsp. cumin
• 1 clove garlic , smashed
• 1/2 tsp. kosher salt
• 1/4 tsp. cracked pepper

• 1 (12-ounce) New York Strip Steak
• Kosher salt and black pepper to taste
• 1 Tbsp. canola or vegetable oil

To make salad: Cook the pasta according to the package directions (don't forget to salt the water, or your pasta will taste flat). Drain, rinse with cool water and drain again until you get as much water off the pasta as possible. In a large bowl, combine the pasta, arugula, cilantro, basil, mint and parsley. Mix well.

To make dressing: In a bowl, whisk together olive oil, lemon juice, smashed garlic, cumin, salt and pepper. Set aside.

To make steak: Heat an indoor grill pan or small cast-iron skillet until hot over medium heat. Season the steak with kosher salt and pepper on both sides. Season pan. Pour 1 tablespoon of oil over grill or pan and spread evenly with a paper towel. Cook 2 minutes on each side for 8 minutes and then 1 minute on each side. Remove from the pan and set aside. Let rest for 10 minutes (this allows the juices to stay in the meat). Slice the steak thinly.

To assemble: Remove the garlic from the dressing. Drizzle 4 tablespoons of the dressing over the salad and toss lightly. Place the sliced steak on top. Garnish with grated Parmesan cheese. Add cracked pepper to taste.

Watch Cristina make this recipe!