Steak & Caramelized Onions with Arugula and Pasta

• 1 lb top sirloin
• kosher salt and fresh cracked pepper , to taste
• 4 oz penne pasta , I used Tru Roots GF penne w/ quinoa, amaranth & brown rice
• 3 oz baby arugula
• 4 teaspoons olive oil
• 1 1/2 tbsp golden balsamic
• 1/2 oz shaved Parmesan or Pecorino Romano cheese

For the Caramelized onions:

• 1/2 medium red onion
• 1 large white onion
• 1 tsp paprika
• 1/2 tsp kosher coarse salt
• 1 tbsp golden balsamic vinegar
• 1 tbsp olive oil

• Bring a large pot of salted water to a boil.
• Season steak with salt and pepper to taste.
• For the caramelized onions: cut onions in half and thinly slice short end.  Add 1 tbsp olive oil to a nonstick skillet and add the onions. Add salt, paprika, and balsamic vinegar and cook on medium-low to low heat until onions are tender, transparent, and slightly brown, about 30 to 35 minutes, stirring occasionally.
• Meanwhile, cook pasta according to package directions. Drain and set aside in a large work bowl and let cool.
• While the pasta is cooling, heat a grill pan over high heat and spray with cooking spray or preheat the broiler to high.
• Cook the steaks about 3 to 4 minutes on each side for medium rare, or longer to your desired likeness (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.
• Add the arugula, 4 teaspoons olive oil, 1 1/2 tbsp balsamic, salt and pepper to the bowl with the pasta and toss.
• Add the caramelized onions, toss well and divide between four plates, about 1 1/2 cups each. Top each with 3 oz steak and shaved Parmesan. Eat right away.