Recipe of the week(end)
Steak & Arugula Sandwiches
Click here for printable .pdf of recipe
Steak & Arugula Sandwiches
This week we have a classic Roman trattoria salad that adapts
perfectly to our upcoming Superbowl weekend. How can a salad
be enticing for football viewing? It's a warm steak salad that
is piled high onto crusty rolls and topped with shaved
Pecorino cheese. Yum.
By the way, this salad/sandwich also tastes great while
sitting beside a roaring fire after being out in the cold
chopping wood or hiking through the pines.
No football necessary.
Plus, it only takes about 15 minutes to make.
Straccetti di Manzo con Rucola roughly translates
to "little rags of beef with arugula". These delicious
"rags of beef" are a mainstay in many Roman trattorias.
In most Roman restaurants the beef is seared quickly
in its own juice adding only a few drops of water to
prevent sticking, then piled on top of the arugula. Here, we
adapt the recipe to American tastes by creating warm
balsamic vinaigrette dressing for the arugula which in turn
saturates the crusty roll.
This time of year we have been enjoying soups, stews and comfort
foods (see last week's recipe for Fennel & Potato Hash) but also by
this time our bodies start to crave fresh greens. Arugula is readily
available through the winter at most grocers.
Did you know that arugula is a member of the brassica family and is therefore related to cabbage, broccoli, cauliflower and mustards? That means arugula is high in Vitamins A & K and folic acid. It also has an antioxidant power to help detoxify the body. And oh-by-the-way, it has a refreshing crunch and mild peppery flavor.
Using a very lean cut of beef with a small amount of oil & fresh herbs really does keep this sandwich on the healthy side of many of our winter comfort foods.
This sandwich is easily converted to a vegetarian dish by substituting marinated portabello mushroom slices and then even more easily converted to vegan by using the mushrooms and omitting the Pecorino cheese.
All three versions pair wonderfully with a fruity/spicy Pinot Noir. We suggest a NY state Pinot Noir 2007 from Sheldrake Point Vineyards.
Enjoy.
Steak & Arugula Sandwiches
approx. 4 servings
5 ounces fresh baby arugula
1/3 c. extra virgin olive oil
2 large cloves garlic, smashed (or more to taste)
1 large sprig fresh rosemary
1 lb. boneless top loin steak or sirloin, sliced very thin
1 tsp. Kosher salt
3/4 tsp. fresh ground black pepper
1 large shallot, thinly sliced
1 1/2 Tbl. balsamic vinegar
1 1/2 Tbl. red-wine vinegar or red wine
Garnish: fresh ground black pepper and shaved Pecorino cheese
Preparation:
-Mound arugula on a large platter. Set aside.
-Heat oil with rosemary & garlic in a heavy 12" skillet, turning & stirring until garlic is just
golden, about 4 min.
-Remove rosemary sprig, discard. Remove garlic slices & add to arugula if desired.
-Toss sliced steak with 3/4 tsp. salt and the black pepper. Add to heated oil in skillet & saute
over high heat just to color evenly, about 1 minute.
-Remove steak from pan & mound on the arugula.
-Add shallot to heated oil and juices in pan then immediately follow with the vinegars
and remaining salt. Add a little extra water to thin sauce to taste.
-Pour this warm dressing over the steak and arugula.
-Serve beside a basket of crunchy split rolls, some fresh ground black pepper and
shaved Pecorino cheese.
Adapted from Gourmet, 2006.
