Marinated Beef Tips With Arugula Salad Food

BEEF TENDERLOIN BITES ON A BED OF ARUGULA

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.

MARINATED BEEF TIPS WITH ARUGULA SALAD

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.

BEEF PAILLARDS WITH ARUGULA AND CAPERS

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.

HILLTOP'S MARINATED TIPS

Steps:

• Marinate steak tips in the first 8 ingredients for at least 6 hours. (Can be done 24 hours ahead).
• Cut Vegetables in large pieces and add to marinade mixture 1 hour before grilling (can be added as you grill, but it is not as tasty).

MARINATED BEEF TIPS OVER RICE

Steps:

• Marinade beef in italian dressing overnight if possible.
• Brown beef in skillet with some oil if needed, save italian dressing to add later. (I skip browning the beef on occasion, and turns out just fine).
• In a large pot, pressure cooker, crockpot or oven dish, add au jus gravy, 1/2-all of the remaining italian dressing, and beef. Cover and cook on med low, or at 325 (for oven).
• Cook until tender (crockpot 8-10 hrs, Oven 2-3 hrs).
• Start rice and cook according to directions. Can add some butter to rice.
• Before serving: In a cup, add about a teaspoon of cornstarch and enough water to make into paste. Add to meat mixture and stir.