Martian Food
Sep 18, 2015

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Steak and Arugula Crostini

Active time:45 minutes

Start To Finish:45 minutes

Difficulty:

Yield: 30

Source: Chicago Tribune

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photo

Ingredients:

1 large baguette, thinly sliced
3 Tbs. (approximately) olive oil
1 large sweet onion, halved, thinly sliced
1 Tbs. balsamic vinegar
1-2 tsp. finely chopped fresh sage (optional)
½ tsp. sugar
2 lbs. boneless tenderloin, strip, rib-eye, or sirloin, each 1-inch thick, trimmed
1 Tbs. favorite grill rub (or salt and freshly ground black pepper, to taste)
1 bag (5 oz.) arugula, chopped
chopped fresh flat-leaf parsley for garnish

Directions:

Heat oven to 350°F. Brush bread slices lightly with oil on both sides. Arrange in a single layer on baking sheets. Bake, turning once, until crisp and golden, about 20 minutes. Cool on a wire rack. (Toasts can be made up to two days in advance; store in a cookie tin, and re-crisp in a hot oven.)

Meanwhile, heat 1 Tbs. oil in a large skillet. Add onion; cook, stirring, until nicely golden, about 10 minutes. Add vinegar, sage and sugar; cook 1 minute. Cool. (Refrigerate for up to 2 days.)

Coat steaks generously with rub. Arrange on a rack set over broiler pan. Broil, 6 inches from the heat source, turning once, until rare, about 8 minutes (or about 10 minutes for medium-rare.)  You can also grill the steaks over direct heat. Cool steaks to warm and slice thinly. (Can leave steaks whole for up to 2 hours, then slice to serve.)

To assemble, top toasts with arugula, steak slices and a dollop of onions. Sprinkle with parsley.


Nutritional Information

Calories: 96; Fat: 3g; Saturated: 1g; Protein: 7g; Carb : 9g; Fiber : 0g; Chol : 14mg; Sodium : 131m;


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