Steak & Penne Pasta with Caramelized Onions

Opps! I forgot to take a picture so here is a stock photo! Next time. ;)

Ok so this is a GREAT dinner for diabetics or hypoglycemics or ANYONE! It covers the main food groups for health and sugar stabilizatoin and it is DELiCIOUS!

For the Steak & Pasta:

¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced (I use the jarred minced garlic...easy!)
1 Tbsp oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta ( I use Barilla Plus)
6 oz baby arugula
shaved Parmesan cheese

Directions

1. Preheat the broiler. Place the flank steak on a pan (or cookie sheet) and coat all sides with the pepper and garlic. Let soak in for about 10 minutes. I like to place it on foil to help with the clean-up!

2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.

3. Prepare the pasta according to package directions, drain, and place in a large bowl.

4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.

5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.

MMmmmm: Adapted from DTOUR