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Simply Satisfying

January 11, 2010

It’s always great when you find a recipe that has few ingredients, doesn’t take long to make, and is delicious and filling.  I was recently made aware of a cookbook called “Zest!” which features recipes from 62 of Ireland’s top restaurants.  Yes, Ireland…not known for being a big contributor to world cuisine, but apparently world cuisine has come to Ireland.  As a bonus, the proceeds from this cookbook go toward the Irish Hospice Foundation.  But the recipe I present to you from this cookbook is, as I said, quite simple and tasty.  The nutty, sharp parmesan compliments the peppery arugula (known as “rocket” in the UK) and the tangy mustard marinade on the beef perfectly.  Give the meat at least an hour to marinate – it calls for sirloin, but flank, skirt or strip would work as well.  Enjoy!

Steak and Rocket Salad with Shaved Parmesan

(serves 4)

1 ½ lbs. sirloin steak, cut into finger-sized strips

2 tbsp. country-style or Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. Tabasco sauce

½ tsp. salt

½ tsp. pepper

5 oz. arugula lettuce

5 tbsp. olive oil, divided

2 tbsp. balsamic vinegar

Shaved parmesan cheese slices

Combine the mustard, Worcestershire, Tabasco, salt and pepper in a bowl.  Mix well, then add the meat and stir to coat.  Cover and refrigerate for at least an hour, up to 24 hours.  Heat one tbsp. of the oil in a skillet on med-high heat.  Add the meat and cook (do not stir), about one minute on each side for medium doneness.  Mix arugula in a bowl with remaining oil and vinegar.  Divide arugula on to four plates, top with equal portions of the meat and shaved parmesan.  Eat!

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