Sunday 20 August 2017

Seared-Beef Crostini with Rocket, Parmesan and pine nuts

Donal Skehan

Makes eight mini crostini.

you will need

110g/4oz sirloin or striploin steak

Sea salt and cracked black pepper

Sunflower oil, for cooking

50g/2oz rocket leaves

50g/2oz pine nuts, lightly toasted

8 garlic-rubbed crostini

A good handful of Parmesan cheese shavings

Extra-virgin olive oil, for drizzling For the dressing 3 tbsps extra-virgin olive oil

1 tbsp balsamic vinegar

1 garlic clove, peeled and finely minced

Sea salt and freshly ground black pepper

Method

Season the steak with a good grinding of black pepper on both sides. Heat a drop of sunflower oil in a frying pan over a high heat, add the steak and cook for two to three minutes on each side.

Transfer the steak to a plate, cover with foil and allow to rest while you prepare the dressing.

Whisk all the ingredients for the dressing together in a large bowl.

Add the rocket and toasted pine nuts and toss to combine.

Slice the steak thinly, season with salt and toss in the juices that have run off.

Assemble the crostini by placing a little of the rocket and pine nuts on first.

Add a few slices of beef and top with Parmesan, a crack of black pepper and a drizzle of olive oil.

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