Marinated Beef Tips With Arugula Salad Recipes

Steps:

• Preheat broiler to high.
• Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.
• Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula with pasta alongside, such as Spicy Crab and Vermicelli. Give a squeeze of lemon juice over the beef and arugula.
• Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
• While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
• Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
• Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
• When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
• Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 steak in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a large baking dish. Repeat with remaining steaks. Add marinade. Chill 2 hours.
• Place onion in a small bowl with red-wine vinegar, and season with salt; toss to combine.
• Heat a grill or grill pan. Place arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove meat from marinade; discard marinade. Season meat with salt and pepper. Grill until browned, about 1 minute on each side. Place two pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions.

Steps:

• FOR THE GARLIC CLOVES: Remove the ends and any blemished spots from the garlic cloves and place them in a small non-reactive saucepan with balsamic vinegar to cover. Bring the vinegar to a boil. Then lower the heat and simmer, stirring occasionally until the vinegar becomes syrupy and the garlic cloves soften. Remove from heat, cool and pour into a glass canning jar or heat resistant container. Use as desired in the salad below or in any salad.
• FOR THE SALAD: Wash the greens and remove any tough stems and discolored spots. Place them in a salad bowl with 3 tablespoons of the garlic cloves. Sprinkle the grated cheese on the top, drizzle with the balsamic vinegar and olive oil and season with salt and pepper to taste. Serve.

Steps:

• Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).
• Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
• Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
• Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Steps:

• Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
• Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.

Steps:

• Add beef to a medium size bowl; set aside.
• In separate bowl mix together the olive oil, garlic, steak seasoning, 1 tablespoon basil, salt and pepper. Pour over beef tips, and stir to evenly coat beef pieces with the marinade. Cover and let beef marinate in refrigerator for 2-4 hours, turning often.
• Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours.
• After the first 3 hours of cooking, place the sliced mushrooms, bell pepper strips and onion slices over beef (but don't stir). Cover, and continue cooking for the remaining 3 hours, or until beef is thoroughly cooked and fork-tender.
• Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil.
• To serve, place a serving of the arugula salad on each plate. Spoon beef and vegetables over each salad serving, letting some of the beef/wine sauce drizzle over the greens.
• Serve immediately.