Seared-Beef Crostini with Rocket, Parmesan and pine nuts
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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.
- Donal Skehan
Originally published in
